摘要
针对枸杞酒本身的特有成分,研究了果胶酶酶解、果胶酶与明胶复合处理、壳聚糖澄清三种方法对发酵型枸杞红酒的澄清效果。试验结果表明,采用壳聚糖的澄清效果最为理想,其澄清速度快,用量少,生产成本低。产品在贮藏期间稳定,风味好。
Thinking of the inherent characteristic of the wolf berry wine,the clarifying efficiency of three kinds of methods to the wolf berry wine,such as pectinase,gelatin and chitosan were studied.The result showed that,using chitosan had the best efficiency,its speed of clarifying was the highest and its dosage needed was the lest,so it has the lowest cost, Otherwise,the product could keep stabilization duaring all the period of deposition,and keep its well taste.
出处
《酿酒》
CAS
北大核心
2003年第5期79-81,共3页
Liquor Making
