不同澄清剂对金樱子发酵果酒澄清效果的影响  

Effects of different clarifiers on clarification of Rosa laevigata fermented wine

作　　者：谢晶[1] 陈跃进[1] Wanna Ammawath 夏永良[1] 金晨钟[1] 肖荣[1] 高进 

机构地区：[1]湖南人文科技学院,湖南娄底417000 [2]Rajamangala University of Technology Lanna,泰国南邦52000 [3]宁波市农业环境与农产品质量监督管理总站,宁波315000

出　　处：《食品工业科技》2013年第4期220-223,共4页Science and Technology of Food Industry

基　　金：湖南省教育厅科技计划项目资助(10C0830);湖南省科技厅科技计划项目([2012]42号;湖南省大学生研究性学习和创新性实验计划项目(2011-371);湖南省外国专家局引资项目

摘　　要：以果胶酶、明胶、膨润土、壳聚糖四种澄清剂单一或者复合使用的处理方法对金樱子发酵果酒进行澄清处理,测定了金樱子果酒澄清处理前后的透光率、酒精度、总糖、总酸以及相应感官评价等指标。实验结果表明:以复合澄清剂澄清效果最佳,即明胶0.02g/L、膨润土1.2g/L和壳聚糖0.4g/L,经澄清处理后,果酒的理化性质变化小,酒精度为14.2%vol,总糖4.5g/L,总酸2.8g/L,透光率96.5%,处理后的果酒呈宝石光泽,果香、酒香良好、酒体醇厚,典型优雅。Single or compound clarifiers which including pectinase,gelatin,bentonite and chitosan were used to clarify the Rosa laevigata fermented wine. Effects were evaluated through the measurement of the transmittance,alcohol,total sugar,total acid,and the corresponding sensory evaluation of the wine before or after the clarification. The result showed that：the use of compound clarifying does the best,which agent were gelatin（0.02g/L）-bentonite（1.2g/L）-chitosan（0.4g/L）. That was,after the treatment,there were minute variations in physical and chemical properties of the wine,the alcohol value ot the wine was 14.2% vol, ,the total sugar was 4.5g/L and total acid was 2.8g/L,the transmittance was 96.5% ,also the wine had gem luster,pleasant flavour,more full and tipical body.

关 键 词：金樱子 发酵果酒 澄清剂 澄清效果 

分 类 号：TS255.46[轻工技术与工程—农产品加工及贮藏工程]