壳聚糖在刺梨酒(原酒)澄清中的应用  

Application of Chitosan in the Clarification of Cili Wine

作　　者：申世轩[1] 谭书明[2] 

机构地区：[1]贵州大学南区生命科学学院食品科学系,贵州贵阳550025 [2]贵州大学化学工程学院,贵州贵阳550003

出　　处：《酿酒科技》2006年第5期76-77,共2页Liquor-Making Science & Technology

摘　　要：采用壳聚糖、皂土、壳聚糖与皂土对刺梨原酒进行澄清对比试验,结果表明,以壳聚糖0.6mg/mL和皂土4g/L的添加量进行复合澄清,效果最好,澄清度可达到99.2%,为刺梨酒澄清的最好方法。Cili wine was clarified by chitosan, celatom, and chitosan and celatom respectively and the clarification effects were compared. The results indicated that the clarification by chitosan （0.6 mg/mL） and celatom （4 g/L） had the best effects （clarity achieved 99.2 %） and this method was the best choice in Cili wine clarification.

关 键 词：刺梨原酒 壳聚糖 澄清 

分 类 号：TS262[轻工技术与工程—发酵工程]