基于响应面分析不同澄清剂对沙枣果酒澄清效果的影响

为增强沙枣果酒的澄清效果及其稳定性，实验以蛋清、明胶、壳聚糖、皂土四种澄清剂单一或复合使用的方法对沙枣果酒进行澄清处理，测定沙枣果酒澄清处理前后的酒精度、透光率、总糖、总酸等指标。实验结果表明：以复合澄清剂澄清效果最佳，即明胶溶液用量0.32 g/L、壳聚糖溶液用量0.85 g/L、皂土溶液用量0.61 g/L，经澄清处理后，果酒的整体理化指标变化较小，酒精度为14.1%vol，总糖2.3 g/L，总酸2.0 g/L，透光率95.6%。

Effect of different clarifying agents on Elaeagnus angustifolia wine by response surface methodology

In order to improve the clarifying effect and stalibity of Elaeagnus angustifolia wine, the E. angustifolia wine was treated using single and compound agents of egg white, gelatin, chitosan, and bentonite. Then alcohol content, light transmittance, total sugar, total acid of E. angustifolia wine before and after clarification was determined. Results showed that the effect of compound clarifying agents was the optimum, and the formula was as follows: gelatin 0.32 g/L, chitosan 0.85 g/L, bentonite 0.61 g/L. The physical and chemical indexes changed little in wine after clarification, the alcohol content was 14.1%vol, total sugar was 2.3 g/L, total acid was 2.0 g/L, and the light transmission rate was 95.6%.