摘要
采用壳聚糖、皂土、壳聚糖与皂土对刺梨原酒进行澄清对比试验,结果表明,以壳聚糖0.6mg/mL和皂土4g/L的添加量进行复合澄清,效果最好,澄清度可达到99.2%,为刺梨酒澄清的最好方法。
Cili wine was clarified by chitosan, celatom, and chitosan and celatom respectively and the clarification effects were compared. The results indicated that the clarification by chitosan （0.6 mg/mL） and celatom （4 g/L） had the best effects （clarity achieved 99.2 %） and this method was the best choice in Cili wine clarification.
出处
《酿酒科技》
北大核心
2006年第5期76-77,共2页
Liquor-Making Science & Technology
