摘要
利用明胶、皂土、壳聚糖对樱桃原酒分别进行了单一澄清剂和复合澄清剂的试验,测定加入澄清剂处理之后的樱桃酒的透光率、吸光度、总酚、单宁和蛋白质含量并进行比较。结果表明:单一使用壳聚糖0.6 g/L处理樱桃酒可起到最好的澄清效果,透光率达94.7%;复合澄清剂确定其在樱桃酒澄清中的最佳组合,即:明胶0.096 g/L、皂土0.8 g/L、壳聚糖0.4 g/L,但对樱桃酒澄清效果较单一澄清剂并无显著优势。
The clarification effects of gelatine,bentonite and chitosan on light transmittance,absorbency,phenol,tannin and protein of cherry wine were compared.The results showed that when the single clarificant was used,0.6 g/L chitosan had the best clarification effect on cherry wine with the light transmittance by 94.7%.The optimal combination of multiple clarificants was gelatine 0.096 g/L,bentonite 0.8 g/L and chitosan 0.4 g/L,but it didn＇t achieve better clarification effect compared with the single clarificant.
出处
《食品工业》
北大核心
2012年第1期25-28,共4页
The Food Industry
基金
国家973前期基础研究基金(2009CB226104)
关键词
樱桃酒
澄清剂
明胶
皂土
壳聚糖
cherry wine
clarificant
gelatine
bentonite
chitosan
