黄桃酒澄清工艺研究  

Studies on Clarification Technology of Yellow Peach Wine

作　　者：刘明[1] 郭意如[1] 张世杰[1] 荆红彭 陈晓明[1] LIU Ming;GUO Yi-ru;ZHANG Shi-jie;JING Hong-peng;CHEN Xiao-ming(Research Institute of Tianjin Forestry Fruit,Tianjin 300384)

机构地区：[1]天津市林业果树研究所,天津300384

出　　处：《保鲜与加工》2020年第5期94-99,共6页Storage and Process

摘　　要：以黄桃果实为原料,破碎榨汁后发酵成黄桃酒,通过不同果胶酶、复合澄清剂澄清处理以及黄桃酒与杏酒、鸭梨酒两种果酒的不同比例混合后再用澄清剂处理的方式,探讨不同处理方式对酒体澄清及稳定性的影响。结果表明,经800 mg/L诺奥果胶酶处理后混合30%鸭梨酒,再用400 mg/L PVPP和800 mg/L皂土进行澄清处理,能使黄桃酒快速澄清且酒体稳定性好。Fresh yellow peach was used as raw material to brew fruit wine after crushing.The effects of different treatments with pectinases,compound clarifying agent and different proportion of yellow peach wine mixed with apricot wine and pear wine followed by clarifying on the clarification and stability of the end fruit wine were determined.The results exhibited that yellow peach wine,which was treated with 800 mg/L Nuoao pectinase and mixed with 30%pear wine,and then clarified with 400 mg/L PVPP and 800 mg/L bentonite,could be clairfied quickly and stable.

关 键 词：黄桃果酒 发酵 酶解 澄清 工艺 

分 类 号：TS262.7[轻工技术与工程—发酵工程]