壳聚糖在果酒中的应用研究进展  

Research Progress in the Application of Chitosan in Fruit Wine

作　　者：王贞强[1] 赵仁邦[1] 王向红[1] 田益玲[1] 李慧玲[1] 

机构地区：[1]河北农业大学食品科技学院,河北保定071001

出　　处：《酿酒科技》2008年第11期100-102,共3页Liquor-Making Science & Technology

摘　　要：壳聚糖是一种天然碱性高分子多糖,在医药、农业、环境、纺织、印染、造纸、催化、食品、日用化妆品等领域具有广泛的用途。综述了壳聚糖作为澄清剂和稳定剂在果酒中的应用,分别介绍了其在葡萄酒、苹果酒、杨梅酒、黑加仑酒、枇杷酒中的应用研究进展。研究表明,壳聚糖在果酒中是一种理想的澄清剂和稳定剂,具有广阔的应用前景。Chitosan is a kind of natural alkaline macromolecular polysaccharide and is widely used in the field of medicine,agriculture, environment, textile, paper-making, food and cosmetics etc. In this paper, the application of chitosan in fruit wine as stabilizer and clarifier was illustrated. Besides, the research progress in the application of chitosan in grape wine, cider, waxberry fruit wine, and loquat wine was introduced respectively. The research indicated that chitosan is an ideal clarifier and stabilizer for fruit and it has promising application foreground.

关 键 词：壳聚糖 果酒 葡萄酒 澄清剂 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS262.7[轻工技术与工程—食品科学与工程]