壳聚糖在草莓果酒澄清中的应用研究  

Research on application of chitosan in clarification of strawberry fruit wine

作　　者：邓学良[1] 周文化[1] 付希[1,2] 

机构地区：[1]中南林业科技大学食品学院,湖南长沙410004 [2]长沙环保职业技术学院,湖南长沙410004

出　　处：《中国酿造》2009年第12期83-85,共3页China Brewing

摘　　要：草莓果酒是不稳定性胶体溶液,装瓶后易形成二次沉淀,出现少量浑浊的絮状物,从而影响产品的感官质量。研究了壳聚糖对草莓果酒的澄清作用及贮存稳定性的影响,结果表明,当壳聚糖用量为0.6g/L时对草莓果酒的澄清效果最好,且生物稳定性得到一定的提高,说明壳聚糖是一种有效的草莓果酒澄清剂。Strawberry fruit wine is a kind of unstable colloidal solution, and it will form second turbidity after filling into bottles, and appeared few flocculates. The effect of using chitosan on clarification of strawberry fruit wine was studied. And the results indicated that the optimal concentration of chitstosan was 0.6 g/L, and it can enhance stability of wine without destroying its nutritional properties. In summary, chitosan was proved to be an effective fruit-wine clarifier.

关 键 词：壳聚糖 草莓果酒 澄清 

分 类 号：TS261.4[轻工技术与工程—发酵工程]