雪莲果、梨、刺梨混合发酵果酒澄清效果探讨  

Clarifying effect of yacon,pear and roxburgh rose mixture fermented fruit wine

作　　者：吴翔[1] 吴龙英[1] 

机构地区：[1]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2013年第12期88-91,共4页China Brewing

基　　金：贵州省黔科合计省合([2011]7004号)

摘　　要：选用不同澄清剂和澄清方法在常温条件下,对雪莲果、梨、刺梨混合发酵果酒进行澄清实验.结果表明,皂土添加3.33g/L、澄清效果最好,其透光率在96％以上;皂土与壳聚糖混合使用澄清效果好,添加比例为1∶1.2～1∶1.4,其透光率在93％以上,澄清后的果酒具有很好的稳定性,色泽金黄、清亮透明,不影响雪莲果、梨、刺梨混合发酵果酒的风味.Clarification experiments of mix fermented fruit wine （yacon,pear,roxburgh rose） by different clarifying agents and clarification methods respectively were carried out under normal temperature.The results showed when single clarifier was applied,effect of bentonite was better than that of the others,and light transmittance reached 96％ with optimum addition 3.33g/L.For complexed clarifiers,combination of bentonite and chitosan were the best.The optimum addition ratio was 1∶1.2～1∶1.4 respectively with the light transmittance of higher than 93％.The clarified wine had a good stability,clear and transparent with golden color,and the flavor ofyacon,pear and roxburgh rose was not affected.

关 键 词：雪莲果 梨 刺梨 澄清剂 混合 发酵果酒 

分 类 号：TS262.7[轻工技术与工程—发酵工程]