不同澄清剂对桂花鸭梨复合型果酒澄清效果的研究  

Research on the Clarifying Effect of Different Clarifiers on Osmanthus-Yali Wine

作　　者：赵金松[1] 冯兴垚 刘茗铭 边名鸿[1,2] 袁晓龙 罗广[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]酿酒生物技术及应用四川省重点实验室,四川自贡643000

出　　处：《四川理工学院学报（自然科学版）》2017年第5期20-25,共6页Journal of Sichuan University of Science & Engineering(Natural Science Edition)

基　　金：酿酒生物技术及应用四川省重点实验室项目(NJ2013-03);四川理工学院研究生创新基金(y2017045)

摘　　要：以粗滤后的桂花鸭梨果酒为试验对象,加入壳聚糖、硅藻土、明胶、海藻酸钠、皂土、聚乙烯聚吡咯烷酮(PVPP)和复合果胶酶等不同澄清剂处理,并对处理前后酒体的透光率、色度、理化指标及感官指标进行了测定及对比分析。结果表明:单一澄清剂壳聚糖澄清效果最好,添加量为0.8 g/L时,透光率达95.9%;壳聚糖-复合果胶酶-pvpp复合澄清剂的澄清效果优于单一澄清剂,其最优组合为PVPP为0.8 g/L,壳聚糖为1 g/L,复合果胶酶为0.06 g/L,透光率为97.9%。Different clarifiers which including chitosan,diatomite,gelatin,sodium alginate,bentonite,PVPP and compound pectinase were used to clarify the osmanthus-pear fruit wine. Effects were evaluated through the measurement of the light transmittances,shades,physical-chemical properties and sensory features of the wine before or after the clarification.The result showed that： chitosan has the best clarification effect when single clarifying agent was applied,and the light transmittance reached 95. 9% with the optimum addition of 0. 8 g/L. When compound clarifying agent was applied,chitosan/compound pectinase/PVPP had better clarification effect than others,and the optimal combination was 0. 8 g/L of PVPP,1 g/L of chitosan and 0. 06 g/L of compound pectinase,which has the light transmittance of 97. 9%.

关 键 词：桂花鸭梨果酒 澄清剂 理化指标 感官品质 

分 类 号：TS262.7[轻工技术与工程—发酵工程]