壳聚糖对干红葡萄酒澄清工艺研究  

Clarification of Dry Red Wine by Chitosan

作　　者：祁高展[1] 高丹丹[1] 

机构地区：[1]西北民族大学生命科学与工程学院,甘肃兰州730030

出　　处：《酿酒科技》2016年第10期27-29,共3页Liquor-Making Science & Technology

基　　金：中央高校基本科研业务费专项资金项目(31920130046)

摘　　要：以壳聚糖为澄清剂,通过单因素和正交实验,测定不同实验条件下干红葡萄酒的澄清度和色度,以筛选干红葡萄酒的澄清工艺。结果表明,在不影响葡萄酒品质的情况下,以壳聚糖为澄清剂的最佳工艺条件为:壳聚糖用量为1.5%,处理温度为20℃,澄清时间为6 h。在此条件下,葡萄酒透光率为89.8%,色度值A为2.89。Chitosan was used for the clarification of dry red wine. The clarity and the chromaticity of dry red wine under different experimentalconditions were measured to screen the best clarification conditions through single factor test and orthogonal test. The best clarification condi-tions were summed up as follows： the use level of chitosan was 1.5 %, clarification temperature was at 20 ℃, and clarification time was 6 h.Under above conditions, the clarity and the chromaticity of the treated wine were 89.8 % and 2.89 respectively.

关 键 词：壳聚糖 干红葡萄酒 澄清 

分 类 号：TS262.6[轻工技术与工程—发酵工程]