复合除铁剂对樱桃酒除铁效果的研究  

Effect of compound iron removal reagents on cherry wine

作　　者：李流川[1] 郑宏[1] 樊小林[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》2010年第2期110-113,共4页China Brewing

摘　　要：通过对发酵后期樱桃原酒添加植酸、柠檬酸、VC作为除铁剂,并以静置时间为试验因素,进行樱桃原酒的除铁工艺探讨。结果表明:植酸的除铁效果明显优于柠檬酸和VC;复合除铁剂效果优于单一除铁剂。由正交试验结果得出在植酸浓度0.04%、柠檬酸浓度280mg/L、VC浓度70mg/L,静置4d的条件下,除铁效果最佳。Phytic acid, citric acid and VC as iron removal reagents were added to cherry wine in the later stage of fermentation. The results showed that the iron removal ability of phytic acid was better than citric acid and VC; while the ability of complex reagents was better than single reagent. According to orthogonal test, the optimal conditions for removal of iron were 0.04 % phytic acid, 280 mg/L citric acid and 70 mg/L VC with standing for 4 d.

关 键 词：植酸 柠檬酸 VC 除铁 樱桃酒 

分 类 号：TS261.4[轻工技术与工程—发酵工程]