安徽农业科学2011，Vol.39Issue(31)：19617-19618,19620,3.
果胶酶澄清金秋梨果酒的研究
Study on Clarification of Jinqiu Pear Fruit Wine with Pectinase
摘要
Abstract
[Objective] The study aimed to discuss the optimum technology conditions for the clarification of Jinqiu pear fruit wine with pecti-nase. [ Method] Jinqiu pear fruit wine was obtained through the fermentation after extracting the juice of Jinqiu pear and then the wine was added with different amount of pectinase. The effects of pectinase adding amount, and different temperature, time and pH value of enzymolysis on the clarification of Jinqiu pear fruit wine were studied through the single factor experiment. The optimum technology conditions for the clarification of Jinqiu pear fruit wine with the pectinase were confirmed through an orthogonal test. The possibility of avoiding the postturbidity occurrence of the Jinqiu pear fruit wine through the clarification by the pectinase was also studied. [ Result] The optimum technology conditions for the clarification of Jinqiu pear fruit wine with the pectinase were the pectinage of 0.2 ml/L,temperature of 30 ℃ , pH of 3.5 and enzymolysis time of 90 min. The clarified wine was light golden and transparent clear and had the features of rich nutrition, pure taste and natural color of Jinqiu pear. [ Conclusion] The use of the pectinase could well avoid the postturbidity occurrence of the Jinqiu pear fruit wine, so the pectinase used to clarify Jinqiu pear fruit wine had the good application prospect.关键词
金秋梨/果酒/果胶酶/澄清Key words
Jinqiu pear/ Fruit wine/ Pectinase/ Clarification分类
农业科技引用本文复制引用
严红光,程江华..果胶酶澄清金秋梨果酒的研究[J].安徽农业科学,2011,39(31):19617-19618,19620,3.基金项目
贵州省教育厅自然科学研究基金(黔教科2007087) （黔教科2007087）
凯里学院自然科学研究基金(Z0803) （Z0803）
安徽省国际科技合作项目(10080703030). （10080703030）
