摘要
结束主酵的桔子酒缺乏醇厚的口味和澄清的外观 ,研究发现在 10℃下后酵 2 1d ,陈酿 90d ,添加 0 .0 3%的壳聚糖澄清剂后 ,酒液的品质得到较大的改善 ,具有较优的色、香、味。
Post processing technique of the orange wine was studied. Desirable flavor and aroma occurred with addition of 0.03% chitoson after the post fermentation for 21 days at 10℃, and aging for no less than 90 days. Chitoson was proved to be useful to increase the clarity and stability of orange dry wine. At the same time, chitoson was a kind of cheap clarifying agent that would not affect nutritional ingredients and flavor of the wine.
出处
《浙江农业学报》
CSCD
2001年第3期165-168,共4页
Acta Agriculturae Zhejiangensis
基金
浙江省省长基金资助项目! (9915 99)
关键词
桔酒
后酵
陈酿
壳聚糖
澄清作用
后处理工艺
orange dry wine
post fermentation
aging
chitoson
clarification
