不同澄清剂澄清石榴酒效果的比较  

Comparison of the clarifying effect of different clarifiers on pomegranate wine

作　　者：孙小波[1] 花旭斌[1] 林巧[1] 李流川[1] 

机构地区：[1]西昌学院食品科学系,四川西昌615013

出　　处：《中国酿造》2009年第4期109-112,共4页China Brewing

摘　　要：比较了果胶酶、明胶、硅藻土3种澄清剂在不同浓度、温度、时间、pH值的条件下澄清石榴酒的效果。结果表明:果胶酶、硅藻土对石榴酒的澄清效果优于硅藻土;复合澄清剂的澄清效果优于单一澄清剂,在果胶酶浓度0.4g/L、明胶浓度0.3g/L、硅藻土浓度1.5g/L、温度50℃、pH4.5的条件下,澄清效果最佳。The experiment compared the clarifying effect of pectinase, gelatin and diatomite on pomegranate wine at the different conditions of temperature, concentration and pH .The results showed that： the clarifying effect ofpectinase, diatomite on pomegranate wine is better than diatomite; the effect of the compound clarifier is better than single clarifier. On the conditions of 0.4g/L pectinase, 0.3g/L gelatin, 1.5g/L diatomite, 50℃ and pH 4.5, the effect is the best.

关 键 词：果胶酶 明胶 硅藻土 澄清 石榴酒 

分 类 号：TQ424[化学工程] TS262.7[轻工技术与工程—发酵工程]