金樱子酒的澄清技术研究  

Clarification of Cherokee Rose Wine

作　　者：黄星源[1,2] 邓开野[2] 黄星才 张远平[3] 李静[3] 陈小莲 

机构地区：[1]广东金樱子酿酒有限公司,广东郁南527100 [2]仲恺农业工程学院轻工食品学院,广东广州510225 [3]广东轻工职业技术学院,广东广州510300

出　　处：《酿酒科技》2017年第7期74-76,共3页Liquor-Making Science & Technology

基　　金：广东省科技计划项目:野生金樱子深加工的关键技术(编号:2007A020300008-20)

摘　　要：以硅胶、明胶、蛋白粉作为澄清剂对金樱子酒进行澄清处理,并通过正交实验及综合评比分析了各种澄清剂的澄清效果及对金樱子酒品质的影响。结果表明,经明胶处理的金樱子酒透光率最高,为99.7%,得出最佳澄清工艺条件:明胶用量0.14 g/L,澄清后的金樱子酒澄清透明,稳定性增加。In the experiment, Cherokee rose wine was clarified by silica gel, gelatin, and protein powder respectively. The clarifying effects of each clarifying agent and their influence on Cherokee rose wine quality were investigated by orthogonal test and compre- hensive evaluation. The results suggested that, Cherokee rose wine clarified by gelatin （the use level as 0.14 g/L） had the highest light transmittance as 99.7 %. The clarified wine was transparent and clear, and wine stability got improved as well.

关 键 词：金樱子酒 澄清剂 稳定性 

分 类 号：TS261.4[轻工技术与工程—发酵工程]