苹果果酒的澄清研究

利用壳聚糖、明胶、蛋清液三种澄清剂对苹果发酵原酒进行初步的澄清实验,并对处理后苹果酒的吸光光度值、透光率、酒度、酸度和残还原糖量进行了测定,比较了其澄清效果。结果表明:蛋清液是最好的澄清剂,其澄清度高且用量适中,明胶的处理效果稍差,但用量极少,二者均具有工业应用的价值,壳聚糖处理后的果酒虽然达到了实验中的最高澄清度,但用量较大,工业应用价值不大。

Study on Clarification of the Cider

Clarified effect of cider which is dealt by chitinous, glutin and egg white is studied in this paper. We mensuratedabsorbency, luminousness, alcohol content, acidity and residual sugar. The results are that egg white is the best one, becauseof its excellent effect and its small dosage. The effect of glutin is also good and its dosage is little. Both of egg white and glutin canbe applied in industry. The clarified effect of chitinous is good, but dosage is too much.