桔子酒澄清剂配方优化

采用单一澄清剂明胶、皂土、果胶酶、硅藻土在冷处理（4 ℃）和室温条件下对桔子发酵原酒进行澄清实验。结果表明，不同质量浓度的澄清剂对桔子酒的处理效果均显著，相对于果胶酶、明胶和皂土的澄清效果，硅藻土的澄清效果不好。冷处理的澄清效果优于室温处理。正交试验结果表明，复合澄清剂的澄清效果优于单一澄清剂，在0.8 g/L果胶酶、0.7 g/L明胶和2.5 g/L皂土构成的复合澄清剂在冷处理（4 ℃）下静置48 h，酒体澄清度最好，可达98.0%。澄清后酒体透明清亮，色泽明快，桔子发酵原酒的风味不变。

Optimization of the clarification formula of orange wine

Orange wine was clarified by single clarifying agent of gelatin, bentonite, pectinase and diatomite at low temperature(4 ℃) and room temperature. The results showed that the clarifying effect of pectinase, gelatin and bentonite on orange wine was better than that of diatomite, and the effect of cold treatment (4 ℃) was better than that of room temperature treatment. The orthogonal experiments results showed that the effect of the compound clarifying agent was better than that of single clarifying agent, and the optimal formula was pectinase 0.8 g/L, gelatin 0.7 g/L and bentonite 2.5 g/L. Under the condition of 4 ℃ for 48 h, the clarity of orange wine can reach 98.0%, the clarified orange wine had bright color and original flavor.