摘要
澄清是苹果酒生产中的重要工艺之一,澄清效果直接影响着苹果酒的颜色、透明度和风味。作者在本文中对苹果酒澄清剂进行了选择,结果表明硅藻土是较好的苹果酒澄清剂;同时对硅藻土澄清苹果酒的工艺条件进行了研究,结果表明硅藻土的用量、澄清时间、温度以及硅藻土的预处理等对澄清效果有较大的影响。
Process of clarification in cider-brewing is one of the most important technologies. It is critical whether the processes of clarification is successful or not in cider-brewing to get cider with better color, taste and higher clarity. So selection of clarificant for cider and its use conditions were studied. The results show that diatomite is better clarifying agent; and the main factors affecting on the speed of clarifying and clarity of cider are the concentration of diatomite, times diatomite is reused, the way with which diatomite and apple juice are treated. The time cider is clarified for also is very important actually.
出处
《陕西科技大学学报（自然科学版）》
2003年第6期44-47,共4页
Journal of Shaanxi University of Science & Technology
