苹果酒的浑浊原因和澄清技术研究  

Reasons of Cider Turbidity and Its Clarify Technology

作　　者：王晓静[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《中国食物与营养》2011年第2期35-37,共3页Food and Nutrition in China

摘　　要：本文综述了苹果酒产生浑浊的原因,总结了生产中常用的澄清方法。浑浊原因包括由果胶、蛋白质、单宁引起的浑浊以及生物性浑浊。苹果酒经过下胶澄清、沉降、过滤三道工序可达到较好的澄清效果,生产符合要求的苹果酒产品。This paper reviewed the reasons of cider turbidity and summarized the common clarify method in the production. Reasons of turbidity include epectin, protein, tannin and biological turbidity. Cider can achieve better results through pectization, settlement, filtration and can reach the requirements of cider products.

关 键 词：苹果酒 浑浊 澄清方法 

分 类 号：TS262[轻工技术与工程—发酵工程]