摘要
以自制蓝莓发酵酒为原料,采用明胶、单宁、硅藻土、膨润土、壳聚糖、果胶酶对蓝莓果酒进行一系列单一澄清剂和复合澄清剂的澄清实验,对最优澄清剂处理后的蓝莓发酵酒进行透光率、酒精度、酸度、花青素、可溶性固形物含量进行测定。研究结果表明:添加不同种类、含量的澄清剂,蓝莓果酒的澄清效果不同;单一澄清剂中,膨润土是一种较为理想的澄清剂,最佳添加量为6%,透光率77.3%;复合澄清剂中,明胶/单宁/膨润土澄清效果最好,最佳添加量为明胶溶液2%、单宁溶液2%、膨润土溶液3.0%,透光率94.5%。澄清剂对蓝莓发酵酒的主要成分和感官品质无明显影响,成品酒果香怡人、酒体澄清丰满。
Taking homemade blueberry as raw material,a serious of single clarifying agent and compound clarifying agent experiment was conducted with gelatin,tannin,diatomite,bentonite,chitosan,and pectinase.The light transmittance,alcoholicity,acidity,anthocyanin and soluble solid content of fermented blueberry wine processed by the optimal clarifying agent were studied.The results showed that different kinds of clarifying agent had different effects.When single clarifying agent was applied,effect of bentonite was better than others,and the light transmittance reached 77.3％ with the optimum addition of 6％.For compound clarifying agent,the optimal combination clarifying agent was gelatine,tannin and bentonite,and the optimum addition of gelatin,tannin and bentonite was 2.0％,2.0％ and 3.0％,respectively.Under this condition,the light transmittance reached 94.5％.No significant influence ofclarifiers on the major ingredients and sensory quality of the blueberry wine was found.The end product was clarified with wine aroma.
出处
《中国酿造》
CAS
2014年第2期97-100,共4页
China Brewing
基金
贵州省科技厅社会发展攻关项目(黔科合SY字[2013]3115号)
贵州省质量技术监督局科技项目(2012ZK020)
国家质检总局科技计划项目(2012QK386)
关键词
蓝莓果酒
透光率
澄清剂
blueberry wine
light transmittance
clarifying egent
