作　　者： ; (寇兆民）; (郭正忠）; (葛芳）; (江敏强）;

机构地区： 云浮华南酒庄酒业有限公司广东郁南527100

出　　处： 《酿酒科技》 2009年第6期76-77,共2页

摘　　要： 研究了果胶酶和壳聚糖对无核黄皮发酵酒的澄清效果,并通过正交试验及综合评比分析,确定了最佳澄清剂和工艺条件,即壳聚糖法:壳聚糖用量1.0g/L,pH值为3.0,温度30℃,澄清时间24h。澄清后的发酵酒澄清透明,稳定性增加。 The clarifying effects of seedless wampee fermented wine by pectinase or by chitosan were studied. Through orthogonal tests and comprehensive comparison of the two clarifying methods, chitosan was determined as the best clarifier and its technical conditions were summed up as follows： the use level of chitosan was 1.0 g / L, pH value was 3.0, the temperature was at 30℃, the clarifying time was 24 hours. After the clarification, the wine was clear and transparent and its stability got improved.

关 键 词： 无核黄皮发酵酒 果胶酶 壳聚糖 澄清效果

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]