樱桃酒复合澄清剂的研究

樱桃酒的澄清工艺十分重要,本试验通过单因素和正交试验研究复合澄清剂对樱桃酒的澄清效果达到最好时的配方以及复合澄清剂在不同浓度、温度、酒精度、pH以及可溶性固形物含量的条件下对樱桃酒澄清效果的影响。结果表明:在pH为3.5、可溶性固形物含量为9.0%、酒精度为12.0%、温度为50℃的条件下,经复合澄清剂处理的樱桃酒澄清度达到98.5%,壳聚糖、明胶、果胶酶的添加配比为1 4 2.2(其中壳聚糖用量为1.0g/L),得到澄清透明、色泽光亮的樱桃酒。

Research on Multiple Clarifiers in Cherry Wine

The clarify technology of cherry wine is very important effects of different concentration,temperature,alcoholic strength,pH and soluble solid content of multiple clarifiers on cherry wine were investigated through the single factor and the orthogonal test research.The results showed that when the clarification conditions were pH of 3.5,soluble solids content of 9.0%,alcoholic strength of 12%,temperature of 50℃,and the optimum clarifiers ratio of chitosan,gelatin and pectinase was 1：4：2.2,the wine was clarified and the light transmittance of cherry wine was 98.5%.