| 壳聚糖、皂土澄清剂对发酵酒澄清作用的研究 |
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| 引用本文： | 丁筑红,王准生,谭书明,伍佳琪.壳聚糖、皂土澄清剂对发酵酒澄清作用的研究[J].中国酿造,2005,29(11):11-15. |
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| 作者姓名： | 丁筑红 王准生 谭书明 伍佳琪 |
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| 作者单位： | 贵州大学,生命科学院,贵州,贵阳,550025 |
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| 基金项目： | 贵州省科技计划课题,黔科合(2004NGY003) |
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| 摘 要： | 对壳聚糖、皂土对刺梨发酵酒的澄清作用进行了研究，结果表明：壳聚糖、皂土澄清效果优于明胶、果胶酶，其中壳聚糖澄清效果最佳，产品风味、品质好。实验还发现，壳聚糖、皂土联用，效果优于单一澄清剂，澄清后酒体清亮透明、风味好、具有良好的贮藏稳定性。
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| 关 键 词： | 壳聚糖 皂土 刺梨原酒 澄清 |
| 文章编号： | 0254-5071(2005)11-0011-05 |
| 修稿时间： | 2005年6月21日 |
Effects of chitosan and bentonite on clarification of fermented Rosa roxburghii Tratt wine |
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| DING Zhu-hong,WANG Zhun-sheng,TAN Shu-ming,WU Jia-qi.Effects of chitosan and bentonite on clarification of fermented Rosa roxburghii Tratt wine[J].China Brewing,2005,29(11):11-15. |
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| Authors: | DING Zhu-hong WANG Zhun-sheng TAN Shu-ming WU Jia-qi |
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| Abstract: | Through the studies of the effects of chitosan and bentonite on the clarification of fermented Rosa roxburghii Tratt wine,it was found that chitosan and bentonite had better clarifying effect than that of glutin and pectase;chitosan had the best effect and its product had nice flavor and texture It was also found that the combination of the two claificants had better effects than that of the single one.The clarified wine was transparent and tasty,with a good stability during storage. |
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| Keywords: | chitosan bentonite fermented Rosa roxburghii tratt wine clarification |
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