金秋梨果酒澄清工艺比较研究  

Comparative Study on Clarification Technology for Jinqiu Pear Fruit Wine

作　　者：严红光[1,2] 程江华[3] 

机构地区：[1]凯里学院环境与生命科学学院,贵州凯里556000 [2]安徽农业大学茶与食品科技学院,安徽合肥230036 [3]安徽省农业科学院农产品加工研究所,安徽合肥230031

出　　处：《安徽农业科学》2011年第32期20051-20052,共2页Journal of Anhui Agricultural Sciences

基　　金：贵州省教育厅自然科学研究基金(黔教科2007087);凯里学院自然科学研究基金(Z0803);安徽省国际科技合作项目(10080703030)

摘　　要：[目的]比较3种澄清方式对金秋梨果酒的澄清效果。[方法]将购自超市的金秋梨榨汁后发酵陈酿获得金秋梨酒,以硅藻土、壳聚糖和明胶为澄清剂,确定3种澄清方式的添加量,比较这3种澄清剂对金秋梨果酒的澄清效果,探讨这3种方法澄清后对果酒外观和口感的影响。[结果]3种澄清剂中,以明胶用量为0.015%时对金秋梨果酒的澄清效果最好。在该条件下澄清的果酒,其透光率为92.2%,可溶性固形物为11.5,总酸5.2 g/L,色度为0.335,香味清新,酒香醇厚,口感爽口宜人,且澄清后获得的果酒呈亮金黄色,具有金秋梨自然色泽和浓郁的金秋梨果实天然香气。此外,壳聚糖对金秋梨果酒的香味和口感影响最大。[结论]明胶用量为0.015%时,金秋梨果酒的澄清效果最好。[Objective] The study aimed to compare the clarification effects of 3 clarification methods on the Jinqiu pear fruit wine.[Method] The Jinqiu pear fruit wine was obtained through the fermentation and aging of the pear juice after the Jinqiu pears bought from the supermarket were extracted.With the diatomite,chitosan and gelatin as the clarifying agents,the dosage of 3 clarifying agents were confirmed,the clarification effects of 3 clarification methods on the Jinqiu pear fruit wine were compared and the effects of 3 clarification methods on the appearance and taste of the fruit wine were discussed.[Result] Among 3 clarifying agents,the gelatin with the dosage of 0.015% could get an optimal clarification effect on the Jinqiu pear fruit wine.The clarified fruit wine had the light transmittance of 92.2%,total soluble solids of 11.5 and total acidity of 5.2 g/L and colourimetry of 0.335,with pure and fresh fragrance,crisp taste.The clarified fruit wine was golden yellow,showing the nature color and rich fruit aroma of the Jinqiu pear.Moreover,the chitosan had a greatest effect on the fragrance and taste of the Jinqiu pear.[Conclusion] The gelatin with the dosage of 0.015% showed the best clarification effect on the Jinqiu pear fruit wine.

关 键 词：金秋梨果酒 澄清工艺 比较研究 

分 类 号：S37[农业科学—农产品加工]