半干型酥梨果酒发酵和澄清工艺比较研究  

A comparative study on semi-dry pear wine fermentation and clarification technology

作　　者：武璐婷 蒋和体[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《中国酿造》2015年第5期135-137,共3页China Brewing

基　　金：国家级大学生创新创业训练计划资助(201410635049)

摘　　要：以酥梨为原料,经榨汁、过滤后,在酥梨清汁中接入果酒酵母1596酿制成半干型酥梨果酒。利用3种常用的澄清剂(硅藻土、明胶、壳聚糖)对半干型酥梨果酒进行澄清处理,测定经过澄清处理之后的半干型酥梨果酒的透光率、吸光度值、总酸和可溶性固形物含量以及对果酒的感官品质进行比较。结果表明,0.015%的明胶可使半干型酥梨果酒达到最佳的澄清效果,透光率达96.6%,吸光度值0.258,总酸4.5 g/L,可溶性固形物11.7%,且酒香醇厚,爽口宜人。Using pear juice as raw material, after juice squeezing and filtration, the pear juice was inoculated by Saccharomyces cerevisiae 4596 to fer- ment semi dry pear fruit wine. The wine was clarified by three kinds of clarifying agents （diatomite, gelatin, ehitosan）. The light transmittance, ab- sorbance value, total acid and soluble solids content and the sensory quality of wine was compared. The results showed that 0.015% gelatin had the optimal clarification effect, the light transmission rate was 96.6%, absorbance value was 0.258, total acid was 4.5 g/L, soluble solid content was 11.7%, and the wine body was mellow refreshing and pleasant.

关 键 词：发酵 酥梨果酒 澄清 硅藻土 明胶 壳聚糖 

分 类 号：TS262.7[轻工技术与工程—发酵工程]