不同澄清剂对猕猴桃干酒澄清效果的影响  

Different Clarifying Agents on Clarification Effect of Kiwifruit Dry Wine

作　　者：孙洪浩[1] 张家庆[1] 徐国俊[1] 曹敬华[1] 陈茂彬[1] 

机构地区：[1]湖北工业大学生物工程学院,工业发酵湖北省协同创新中心,发酵工程教育部重点实验室,湖北武汉430068

出　　处：《酿酒》2014年第6期57-61,共5页Liquor Making

摘　　要：澄清是猕猴桃干酒酿造过程中重要的工艺之一。本实验研究6种常见澄清剂对猕猴桃干酒澄清效果的影响,通过对酒体透光率、颜色、沉淀等指标的测定,得出单一澄清剂中硅藻土、明胶和鸡蛋清对猕猴桃干酒澄清效果较好;复合澄清剂中,明胶和鸡蛋清的复合澄清效果最佳,最佳配方为0.4g/L:0.2g/L,最佳用量为1g/L,经过处理后的猕猴桃果酒透光率为98.3%,颜色呈浅黄绿色,稳定性良好。Clarification is one of the important processes of kiwi fruit wine brewing, 6 clarification agents were selected on the kiwi fruit wine clarification, and color, transmittance and the precipitation were detected, results show that Single clarification agent, gelatin, egg white and diatomite showed the better clarification effect. The composite clarification agent, optimum formula of gelatin and egg white compound clarification agent was 0.4g/L：0.2g/L, the optimum addition amount was 1g/L, and the transmittance was 98.3%. Under these conditions, kiwi fruit wine appeared yellow green and good stability.

关 键 词：猕猴桃干酒 澄清 透光率 

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]