摘要
为获得酒体清亮透明,稳定性强,无沉淀物等杂质,且风味良好的混合发酵果酒,选用不同澄清剂和澄清方法在常温条件下,釆用梯度试验对雪莲果、枇杷、哈密瓜混合发酵果酒进行澄清试验。结果表明:皂土添加1.33g/L,澄清效果最好,其透光率为95.85%;皂土与卡拉胶混合使用澄清效果好,添加比例为1∶1.2~1∶1.4,其透光率为95.85%,澄清后的果酒具有很好的稳定性,色泽浅黄绿、清亮透明,不影响雪莲果、枇杷、哈密瓜混合发酵果酒的风味。
The clarification effect of different clarification agents and clarification methods on mixed fermentation fruit wine of yacon,loquat and Hami melon is tested by the gradient test at normal temperature to acquire the mixed fermentation fruit wine with clean and transparent,strong stability,deposit-free impurity and good flavor.Results:The clarification effect of the mixed fermentation fruit wine treated by adding 1.33/L bentonite is the best among five single clarification agents and its light transmittance can reach 95.85%.The clarification effect of the mixed fermentation fruit wine treated by adding bentonite+ carrageenan with 1∶1.2~1∶1.4 is the best among four mixed clarification agent combinations and the light transmittance can reach above 96%.The mixed fermentation fruit wine treated by adding bentonite+ carrageenan with 1∶1.2~1∶1.4 has the advantages of clean and transparent,strong stability,light yellow green and good fruit flavor.
出处
《贵州农业科学》
CAS
2017年第10期123-125,共3页
Guizhou Agricultural Sciences
基金
贵州省国际科技合作计划项目"雪莲果混合果酒澄清剂的筛选及澄清方法的研究"[黔科合计省合(2011)7004]
关键词
雪莲果
枇杷
哈密瓜
澄清剂
混合发酵果酒
yacon
loquat
Hami melon
clarifying agent
mixed fermentation fruit wine
