银杏葡萄酒澄清工艺试验  

Brewing and Clarification Technology of Ginkgo Biloba Wine

作　　者：张国栋[1] 李旭东[1] 杨琴[1] 郭爱明[1] 胡博然[2] 

机构地区：[1]江西农业工程职业学院,江西宜春331200 [2]扬州大学食品科学与工程学院,江苏扬州225009

出　　处：《北方园艺》2015年第2期115-117,共3页Northern Horticulture

摘　　要：采用单因素试验,使用复合澄清剂、酪蛋白、PVPP、明胶和蛋清粉对银杏葡萄酒进行澄清处理,再进行稳定性分析。结果表明:5种澄清剂对银杏葡萄酒均有较好的澄清效果,其中,蛋清粉0.06g/L以上,明胶0.09g/L以上时更佳,澄清后酒样透光度达80%以上。稳定性结果表明,各个澄清剂的每个处理稳定性良好。综合比较,对银杏葡萄酒澄清效果最佳的为蛋清粉,加入量0.09g/L。Composite fining agent,casein,PVPP,gelatin and egg white powder were used to clarify the ginkgo biloba wine with single factor experiments, then stability of the wine was analysed. The results showed that five fining agents were all achieved good clarity and stability,while addition dose of egg white powder was above 0. 06 g/L and gelatin was above 0. 09 g/L,the effect of clarification was better with transmittance more than 80%. in general, egg white was better than other controls by dose 0. 09 g/L.

关 键 词：银杏葡萄酒 澄清 稳定性 

分 类 号：TS262.61[轻工技术与工程—发酵工程]