JA澄清剂在刺梨果酒中的应用研究  

Study on the Application of JA Clarifier in Cili (Rosa roxburghii Tratt.) Fruit Wine Clarification

作　　者：邹锁柱 吴惠芳[2] 陈雪 

机构地区：[1]贵州省轻工业科学研究所,贵州贵阳550002 [2]贵州工业大学,贵州贵阳550003

出　　处：《酿酒科技》2006年第4期72-74,共3页Liquor-Making Science & Technology

摘　　要：研究了JA高效澄清剂对刺梨酒的快速澄清作用。测定果酒在澄清前后主要成分的变化。结果表明,经JA澄清荆处理的刺梨酒透光率可达95％以上,Vc和SOD的损失均小于2％; 易使果酒产生二次浑浊和褐变的果胶、单宁类物质的减少率分别为10％和40％;经扩试和工厂生产试验证明,该法先进合理可行,优于酶法和明胶法。The rapid clarification ofJA clarifier to Cili （Rosa roxburghii Tratt.） fi＇uit wine was studied and the changes of main compositions in fruit wine before and after clarification were also investigated. The results indicated that the fight transmittance of Cili fruit wine treated by JA clarifier could achieve above 95 % and the loss of both Vc and SOD was less than 2 %. Besides, the decrement rates of pectin and tannin which would cause turbidity and brown stain in the wine for the second time were 10 % and 40 % respectively. Large-scale experiments also suggested that such method was feasible and better than enzyme method and gelatin method.

关 键 词：JA高效澄清剂 刺梨酒 澄清效果 应用 

分 类 号：TS262[轻工技术与工程—发酵工程]