冬枣果酒的澄清技术研究  

Clarification technology of winter jujube wine

作　　者：赵静[1] 刘学文[1] 宋娜[1] 

机构地区：[1]四川大学轻纺与食品学院,四川成都610065

出　　处：《中国酿造》2009年第2期127-128,共2页China Brewing

摘　　要：以皂土、果胶酶、明胶-单宁作为澄清剂对冬枣酒进行澄清处理,分析比较了各种澄清剂的澄清效果及对果酒品质的影响。结果表明,加入0.12g/L的果胶酶在20℃条件下进行下胶处理,并在-5℃冷冻5d可除去蛋白质、果胶和酒石等沉淀,制得的冬枣酒澄清透明、甘甜爽净,澄清度和稳定性都得到较大的提高。Three clarifiers including bentonite, pectinase, glutin-tannin were used in the clarification of winter jujube wine. The effects of the clarifiers on clarification and wine quality were compared. The results showed that the deposits such as protein, pectin and tartar could be removed from the wine after the wine was treated with 0.12 g/L pectinase at 20℃ and stored at -5℃ for 5 d, by which the stability and clarity of the winter jujube wine were quite enhanced and the wine was clear, transparent, sweet and yummy.

关 键 词：果酒 稳定性 澄清 

分 类 号：TS262.7[轻工技术与工程—发酵工程]