摘要
利用明胶、壳聚糖、皂土3种澄清剂对红树莓发酵原酒进行了单一澄清剂和复合澄清剂的试验,对加入澄清剂澄清处理后的红树莓发酵酒进行透光率的测定并进行了效果比较。研究结果表明,波长800nm处的透光率可作为红树莓发酵酒澄清度的指标;在单一澄清剂中,壳聚糖有较好的澄清效果;壳聚糖和皂土混合使用效果优于单一使用。
Effects of gelatine, chitosan and bentonite on clarification of fermented red raspberry wine were studied. The clarification of fermented red raspberry wine was detected by light transmittance at 800 nm. The results showed that chitosan was better than others when the single clarifier was used; while the combination of chitosan and bentonite was better than single clarifier.
出处
《中国酿造》
CAS
北大核心
2009年第1期122-124,130,共4页
China Brewing
基金
北京市属市管高等学校人才强教计划资助项目(nyhyzx07-028)
关键词
红树莓发酵酒
澄清
明胶
壳聚糖
皂土
fermented red raspberry wine
clarification
gelatine
chitosan
bentonite
