菠萝果酒澄清及稳定性的研究  

Research on the Clarification and the Stability of Pineapple Wine

作　　者：叶光斌[1] 罗惠波[1,2] 王毅[1] 杨晓东[1] 王彩虹[1] 杨建勤 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000 [3]成都新忆坊商贸有限公司,四川成都610036

出　　处：《酿酒科技》2013年第6期80-83,共4页Liquor-Making Science & Technology

摘　　要：以蛋清液、壳聚糖、明胶-单宁和硅藻土4种澄清剂对菠萝果酒进行澄清处理,优化了澄清条件,并分析了澄清剂对菠萝果酒的品质和稳定性的影响。结果表明,壳聚糖是最佳的澄清剂,在用量为0.2 g/L,澄清时间为150 min条件下所得菠萝果酒具有光泽,且香味浓郁、口感协调爽口。Four kinds of clarifiers including egg white,chitosan,gelatin-tannin and diatomite were used respectively for the clarification of pineapple wine,their clarifying conditions had been optimized and their effects on the quality and the stability of pineapple wine were analyzed.The results showed that chitosan was the best choice.The use level of chitosan was 0.2 g/L and the clarifying time was 150 min.The treated pineapple wine had strong aroma and enjoyable taste.

关 键 词：菠萝果酒 澄清剂 条件 

分 类 号：TS262.7[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]