摘要
为充分利用酒泥,提高葡萄酒出酒率,选用壳聚糖和木质素作为天然高分子絮凝剂对红葡萄酒泥进行分离脱汁。试验考察了2种絮凝剂的絮凝效果,优化絮凝剂用量、絮凝温度、搅拌时间工艺参数,得出在30℃下,使用壳聚糖2.5 g/100 mL酒泥搅拌6～10 min可达到较好效果,回收率超过60%。壳聚糖絮凝汁和木质素絮凝汁理化指标均符合国家标准。
In order to improve the wine liquor yield and recycle wine lees, chitosan and lignin was selected as natural polymer flocculants to separate and dewater the lees. The flocculants dosage, the temperature and the stirring time of those two flocculants were tested and investigated by experiment. The obtained optimizing temperature is 30 ℃, the chitosan dosage is 2.5 grams per 100 milliliters lees and the stirring time is 6-10 minutes, in which the flocculation could achieve better results, and the recovery is more than 60%. The filtrate is clear and transparent. The physicochemical indexes of separated wines is no significantly difference between flocculated and precipitated, and reached the national standards.
出处
《食品科技》
CAS
北大核心
2014年第9期255-258,共4页
Food Science and Technology
基金
塔里木大学校长基金硕士项目(TDZKSS1002)
关键词
葡萄酒泥
壳聚糖
木质素
脱汁
red wine lees
chitosan
lignin
dewatering
