| 水蜜桃发酵酒澄清剂的筛选 |
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| 引用本文： | 吴丹,薛旭初,马子骏. 水蜜桃发酵酒澄清剂的筛选[J]. 酿酒科技, 2006, 0(6): 57-59 |
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| 作者姓名： | 吴丹 薛旭初 马子骏 |
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| 作者单位： | 宁波市农业科学研究院,浙江,宁波,315040;宁波市农业科学研究院,浙江,宁波,315040;宁波市农业科学研究院,浙江,宁波,315040 |
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| 摘 要： | 用单一澄清剂和复合澄清剂对水蜜桃发酵酒进行澄清实验.结果表明,复合澄清剂皂土-壳聚糖的澄清效果最好,可以达到98%以上.皂土是一种较理想的澄清剂,最佳添加量为2g/L,澄清后的酒体稳定性增加,色泽金黄,香气浓郁.
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| 关 键 词： | 发酵酒 水蜜桃发酵酒 澄清剂 |
| 文章编号： | 1001-9286(2006)06-0057-03 |
| 收稿时间： | 2006-02-14 |
| 修稿时间： | 2006-02-14 |
Selection of Clarifier of Juicy Peach Fermented Wine |
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| WU Dan,XUE Xu-chu,MA Zi-jun. Selection of Clarifier of Juicy Peach Fermented Wine[J]. Liquor-making Science & Technology, 2006, 0(6): 57-59 |
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| Authors: | WU Dan XUE Xu-chu MA Zi-jun |
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| Affiliation: | Ningbo Academy of Agriculture Science, Ningbo, Zhejiang 315040, China |
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| Abstract: | Clarification experiments of juicy peach fermented wine by simple clarifier and multiple clarifiers respectively were carried out.It was suggested that the application of multiple clarifiers-bentonite-chitosan could achieve the best clarification effects(light transmittance be over 98 %).And bentonite was considered as an ideal clarifier with its optimal addition level as 2 g/L.The wine had better stability after clarification with full-bodied aroma and wine color was golden. |
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| Keywords: | fermented wine juicy peach fermented wine clarifier |
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