不同澄清剂对柿子果酒的澄清影响  

Effects of Different Clarifiers on Clarification of Persimmon Wine

作　　者：田洁[1] 乔明武[2] 王慧荣[2] 

机构地区：[1]河南农业职业学院,河南郑州451450 [2]河南农业大学,河南郑州450002

出　　处：《农产品加工（创新版）（中）》2013年第7期34-36,共3页Farm Products Processing

摘　　要：分别采用明胶、单宁、PVPP和皂土对柿子果酒进行澄清处理,其后选取对柿子果酒澄清效果较为明显的明胶、单宁、PVPP做正交试验,结果表明采用0.5 g/L的明胶、0.125 g/L的单宁和40 g/L的PVPP共同对柿子果酒澄清,效果较好,且澄清以后果酒透亮、颜色和风味均佳。The effect on different＇clafifiers clarify persimmon wine is studied and the technological parameters formula of persimmon wine in terms of perpendicular test is obtained. The result indicates that the co-clarifier of 0.5 g/L gelatin, 0.125 g/L tannin and 40 g/L PVPP may improve the transparent rate of the wine, and the wine is clear and has good color and flavor.

关 键 词：果酒 澄清 筛选 正交试验 

分 类 号：TS262[轻工技术与工程—发酵工程]