摘要
研究了果胶酶和壳聚糖对无核黄皮发酵酒的澄清效果,并通过正交试验及综合评比分析,确定了最佳澄清剂和工艺条件,即壳聚糖法:壳聚糖用量1.0g/L,pH值为3.0,温度30℃,澄清时间24h。澄清后的发酵酒澄清透明,稳定性增加。
The clarifying effects of seedless wampee fermented wine by pectinase or by chitosan were studied. Through orthogonal tests and comprehensive comparison of the two clarifying methods, chitosan was determined as the best clarifier and its technical conditions were summed up as follows： the use level of chitosan was 1.0 g / L, pH value was 3.0, the temperature was at 30℃, the clarifying time was 24 hours. After the clarification, the wine was clear and transparent and its stability got improved.
出处
《酿酒科技》
2009年第6期76-77,共2页
Liquor-Making Science & Technology
关键词
无核黄皮发酵酒
果胶酶
壳聚糖
澄清效果
seedlessw ampee fermented wine
pectinase
chitosan
clarifying effects
