两种澄清剂对4种鲜葡萄酒的下胶效果分析

选用保香皂土和蛋清作为下胶澄清剂对4种鲜葡萄酒下胶，分析2种下胶澄清剂的下胶量对4种鲜葡萄酒热稳定性及感官质量（包括外观、香气和口感）的影响。结果表明，鲜酒轻柔桃红葡萄酒、鲜酒轻柔红葡萄酒和鲜酒浓甜红葡萄酒选用保香皂土下胶，下胶量为1.0 g/L时，3款葡萄酒的热稳定性均合格且风味物质损失最少，感官评分分别为92、91、93；鲜酒轻柔干红葡萄酒选用蛋清下胶，下胶用量为0.07 g/L时，轻柔干红葡萄酒热稳定性合格且风味物质损失最少，感官评分为93分。

Effect of two clarifiers on four fresh wines fining

Using aroma conservation bentonite and egg white as clarifiers, effect of the addition of two clarifier on the thermal stability and sensory quality (including appearance, aroma and taste) of four kinds of fresh were analyzed. The results showed that clarification of the fresh soft pink wine, fresh soft red wine and fresh thick sweet red wine were the optimal with aroma conservation bentonite at the concentration of 1.0 g/L, and the thermal stability of wines was up to standard, the flavor material loss was the least and the sensory evaluation score was 92, 91, 93, respectively. The clarification of fresh soft dry red wine was good when fining with egg white at the concentration of 0.07 g/L; the thermal stability of wines was up to standard, the flavor material loss was the least and the sensory score was 93.