海红果酒澄清的研究  

Study on Clarification of Haihong Wine

作　　者：李莉莉[1] 林勤保[1] 王耀耀[2] 王云莲 李波平[1] 

机构地区：[1]山西大学应用化学研究所,山西太原030006 [2]山西大学生命科学与技术学院,山西太原030006 [3]山西省吕梁市食品研究所,山西吕梁033000

出　　处：《食品科学》2007年第9期169-172,共4页Food Science

基　　金：山西省农业攻关项目(2007031075)

摘　　要：本实验以皂土和壳聚糖澄清剂对海红酒澄清效果进行研究,结果表明皂土的澄清效果较好,透光率能达到94%以上,海红酒中黄酮的保留率在84.7%以上,澄清后的海红酒清澈透明,风味更佳。Bentonite and chitosan were used to clarify the haihong wine in this research. The results showed that bentonite was the better, its transparence was more than 94%, and the contents of falconoid retained 84.7%. A transparent fragrant wine was gained after clarification.

关 键 词：海红果酒 澄清 皂土 壳聚糖 黄酮 

分 类 号：TS262.7[轻工技术与工程—发酵工程]