摘要
研究了皂土和壳聚糖对青梅发酵酒的澄清效果,并通过正交试验及综合评比分析,结果表明壳聚糖的澄清效果明显好于皂土,经壳聚糖处理的青梅发酵酒透光率达98.5%,确定了最佳澄清工艺条件:壳聚糖用量0.5g/L,pH为3.2,温度26℃,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 green plum fermented wine by bentonite and chitosan were studied, and comprehensive appraisal by orthogonal test and analysis results show that chitosan significantly better clarify the effect of bentonite, chitosan treated by the fermentation of green plum transmission rate of 98.5% alcohol, to clarify the process to determine the optimum conditions：the amount of chitosan 0.5g / L, pH value3.2, temperature 26℃, the clarifying time for 24 hours. After the clarification, the wine in a transparent and the stability improved.
出处
《酿酒》
CAS
2012年第1期56-58,共3页
Liquor Making
关键词
青梅发酵酒
皂土
壳聚糖
澄清效果
green plum fermented wine
bentonite
chitosan
clarifying effects
