摘要
采用鱼胶、壳聚糖作为澄清剂对蓝莓发酵酒进行澄清处理,在考察鱼胶、壳聚糖澄清条件的基础上,通过正交试验,确定鱼胶和壳聚糖复合澄清剂的最佳添加量是鱼胶0.04%,壳聚糖0.02%,经混合后澄清3h,能够有效地提高蓝莓发酵酒的品质。
To increase the blueberry fermented wine quality,the fish gelatin,chitosan was used in the clarification process technology.The effect of fish glue and chitosan on the clarification of blueberry fermented wine was investigated in the study.The best clarification condition was obtained through an orthogonal experiment,which was 0.04%of fish glue,0.02%of chitosan for 3h.
出处
《皖西学院学报》
2014年第2期98-100,共3页
Journal of West Anhui University
基金
安徽省高校省级自然科学研究项目(KJ2013Z345)
芜湖市科技计划项目(2011产学研-6)
关键词
蓝莓果酒
鱼胶
壳聚糖
澄清效果
blueberry fermented wine
fish glue
chitosan
clarification