| 不同澄清方法对毛葡萄干型酒澄清效果的影响 |
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| 引用本文： | 管敬喜,杨莹,黄江流. 不同澄清方法对毛葡萄干型酒澄清效果的影响[J]. 酿酒科技, 2010, 0(11) |
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| 作者姓名： | 管敬喜 杨莹 黄江流 |
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| 作者单位： | 1. 广西农业科学院葡萄与葡萄酒研究所,广西,南宁,530007
2. 广西农业科学院南方葡萄研究中心,广西,南宁,530007 |
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| 基金项目： | 广西农业科学院基金资助项目 |
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| 摘 要： | 采用明胶、皂土、蛋清3种澄清剂对毛葡萄干型酒进行澄清处理,结果表明,皂土可以明显提高酒的澄清度,降低总酚和可溶性蛋白质的含量,对酒有明显的脱色作用;明胶澄清效果次之,但可以有效降低单宁的含量;蛋清澄清效果一般.
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| 关 键 词： | 毛葡萄干型酒 澄清剂 澄清 |
Effects of Different Clarification Methods on Vitis Quinquangularis Dry Wine |
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| GUAN Jing-xi,YANG Ying,HUANG Jiang-liu. Effects of Different Clarification Methods on Vitis Quinquangularis Dry Wine[J]. Liquor-making Science & Technology, 2010, 0(11) |
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| Authors: | GUAN Jing-xi YANG Ying HUANG Jiang-liu |
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| Affiliation: | GUAN Jing-xi1,YANG Ying1 and HUANG Jiang-liu2(1.Grape and Wine Research Institute of Guangxi Agriculture Science Academy,Nan'ning,Guangxi 530007,2.Grape Research Center of Guangxi Agriculture Science Academy,China) |
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| Abstract: | Three kinds of clarifier including gelatin,bentonite and albumen were used respectively for the clarification of Vitis Quinquangularis dry wine.The results showed that the use of bentonite could evidently improve wine clarity,reduce the content of polyphenol and soluble protein in wine,and had evident discolouration effects on wine,the clarification effects of gelatin was inferior to bentonite but it could effectively reduce tannin content in wine,and the clarification effects of albumen was very common. |
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| Keywords: | Vitis Quinquangularis dry Wine clarifier clarification |
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