| 枸杞蜂蜜酒的澄清及稳定性研究 |
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| 引用本文： | 毛海峰,刘毓超,王亮,马洪印.枸杞蜂蜜酒的澄清及稳定性研究[J].酿酒,2020,47(2):80-84. |
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| 作者姓名： | 毛海峰 刘毓超 王亮 马洪印 |
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| 作者单位： | 青海省轻工业研究所,青海西宁 810001;青海省轻工业研究所,青海西宁 810001;青海省轻工业研究所,青海西宁 810001;青海省轻工业研究所,青海西宁 810001 |
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| 摘 要： | 试验以枸杞蜂蜜酒为原料,通过不同的澄清方式研究枸杞蜂蜜酒的澄清效果及稳定性。结果表明:不同的澄清方式对枸杞蜂蜜酒均有一定的澄清效果,其中澄清下胶剂(INOFINE V)效果最佳,用量为0.4g/L;其次是复合抗氧化澄清剂(FPR),最佳用量为0.8g/L。通过稳定性试验得出5种澄清剂处理后的枸杞蜂蜜酒均具有较好的稳定性,酒体稳定性好。
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| 关 键 词： | 枸杞蜂蜜酒 澄清 稳定性 |
Study on Clarification and Stability of Honey Medlar Wine |
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| MAO Haifeng,LIU Yuchao,WANG Liang,MA Hongyin.Study on Clarification and Stability of Honey Medlar Wine[J].Liquor Making,2020,47(2):80-84. |
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| Authors: | MAO Haifeng LIU Yuchao WANG Liang MA Hongyin |
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| Affiliation: | (Qinghai Light Industy Institute Co.,Ltd.,Xining 810001,Qinghai,China) |
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| Abstract: | In this study,the clarification effect and stability of honey wolfberry honey wine were studied by different clarification methods.The results showed that different clarifying methods had certain clarifying effects on medlar mead,among which INOFINE V had the best clarifying effect with the dosage of 0.4g/L.The second is compound antioxidant clarifier(FPR),with the optimal dosage of 0.8g/L.The stability test shows that all the five clarifiers have good stability and body stability. |
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| Keywords: | wolfberry mead To clarify The stability of |
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