野酸枣果酒澄清工艺研究

以自制野酸枣果酒为原料,比较自然、离心、明胶、硅藻土、皂土及壳聚糖澄清等方法对酸枣酒澄清效果的影响。结果表明,自然澄清和离心澄清的效果不明显;采用单一澄清剂对酸枣酒澄清时,壳聚糖的澄清效果最佳,明胶、皂土次之,硅藻土效果不佳;综合考虑澄清方法对酸枣酒质量的影响,选择壳聚糖作为酸枣酒的澄清剂,适宜用量为0.09g/100mL,澄清后酸枣酒的透光率可达96.8%,且酒体营养物质变化小,感官评价高。

Clarification technology of wild jujube wine

Using homemade wild jujube wine as raw material, the effects of different clarification methods （natural, centrifugal, gelatin, diatomite, bentonite and chitosan clarification） on the wild jujube wine clarification was compared. Results showed that the effect of natural clarification and centrifugal clarification on wild jujube clarification was not obvious. When using a single clarifying agent for clarification, chitosan showed the optimum effect, and next was gelatin and bentonite, while the diatomite showed poor effect. Considering the impact of clarification methods on jujube wine quality, chitosan was selected as the clarifying agent for jujube wine, and suitable dosage was 0.09 g/100 ml, the fight transmittance of clarified jujube wine was 96.8%. The sensory evaluation of the product was good and the nutrient substance change was small.