摘要
以果胶酶、明胶、膨润土、壳聚糖四种澄清剂单一或者复合使用的处理方法对金樱子发酵果酒进行澄清处理,测定了金樱子果酒澄清处理前后的透光率、酒精度、总糖、总酸以及相应感官评价等指标。实验结果表明:以复合澄清剂澄清效果最佳,即明胶0.02g/L、膨润土1.2g/L和壳聚糖0.4g/L,经澄清处理后,果酒的理化性质变化小,酒精度为14.2%vol,总糖4.5g/L,总酸2.8g/L,透光率96.5%,处理后的果酒呈宝石光泽,果香、酒香良好、酒体醇厚,典型优雅。
Single or compound clarifiers which including pectinase,gelatin,bentonite and chitosan were used to clarify the Rosa laevigata fermented wine. Effects were evaluated through the measurement of the transmittance,alcohol,total sugar,total acid,and the corresponding sensory evaluation of the wine before or after the clarification. The result showed that：the use of compound clarifying does the best,which agent were gelatin（0.02g/L）-bentonite（1.2g/L）-chitosan（0.4g/L）. That was,after the treatment,there were minute variations in physical and chemical properties of the wine,the alcohol value ot the wine was 14.2% vol, ,the total sugar was 4.5g/L and total acid was 2.8g/L,the transmittance was 96.5% ,also the wine had gem luster,pleasant flavour,more full and tipical body.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第4期220-223,共4页
Science and Technology of Food Industry
基金
湖南省教育厅科技计划项目资助(10C0830)
湖南省科技厅科技计划项目([2012]42号
湖南省大学生研究性学习和创新性实验计划项目(2011-371)
湖南省外国专家局引资项目
关键词
金樱子
发酵果酒
澄清剂
澄清效果
Rosa laevigata
fermented wine
clarifiers agents
the effect of clarify
