不同澄清方法对毛葡萄干型酒澄清效果的影响  

Effects of Different Clarification Methods on Vitis Quinquangularis Dry Wine

作　　者：管敬喜[1] 杨莹[1] 黄江流[2] 

机构地区：[1]广西农业科学院葡萄与葡萄酒研究所,广西南宁530007 [2]广西农业科学院南方葡萄研究中心,广西南宁530007

出　　处：《酿酒科技》2010年第11期20-22,共3页Liquor-Making Science & Technology

基　　金：广西农业科学院基金资助项目(2007032)

摘　　要：采用明胶、皂土、蛋清3种澄清剂对毛葡萄干型酒进行澄清处理,结果表明,皂土可以明显提高酒的澄清度,降低总酚和可溶性蛋白质的含量,对酒有明显的脱色作用;明胶澄清效果次之,但可以有效降低单宁的含量;蛋清澄清效果一般。Three kinds of ctarifier including gelatin, bentonite and albumen were used respectively for the clarification of Vitis Quinquangularis dry wine. The results showed that the use of bentonite could evidently improve wine clarity, reduce the content ofpolyphenol and soluble protein in wine, and had evident discolouration effects on wine, the clarification effects of gelatin was inferior to bentonite but it could effectively reduce tannin content in wine, and the clarification effects of albumen was very common.

关 键 词：毛葡萄干型酒 澄清剂 澄清 

分 类 号：TS262.6[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]