柠檬酒的澄清研究  

Clarification of Lemon Wine

作　　者：郄志民[1] 陈安均[1] 蒲彪[1] 

机构地区：[1]四川农业大学食品科学院,四川雅安625014

出　　处：《农产品加工（下）》2007年第6期13-15,18,共4页Farm Products Processing

基　　金：四川省教育厅自然科学科研项目(2004A019)

摘　　要：采用常用的6种澄清剂对柠檬原酒进行了澄清试验。测定澄清处理后柠檬酒的透光度,并对其进行感官评价。结果表明,皂土是最佳的澄清剂,当用量为0.15%,静止澄清8h后,柠檬酒的透光率可达96.7%,而且对柠檬酒的理化指标和感官品质影响较小。This experiment start with six kinds of clarifications to clarify the original lemon wine. Test the transmission-rate and the sensory evaluation of lemon wine which was clarified. The results showed： bentonite is the best clarifier, with the dosage of 0.15%, the transmission-rate of lemon wine was 96.7% after an eight-hour static clarification. Meanwhile, the physical and chemical indicators and sensory quality of lemon wine was less affected.

关 键 词：柠檬酒 澄清剂 澄清度 理化指标 

分 类 号：TS201.1[轻工技术与工程—食品科学]