安徽农业科学2011，Vol.39Issue(32)：20051-20052,2.
金秋梨果酒澄清工艺比较研究
Comparative Study on Clarification Technology for Jinqiu Pear Fruit Wine
摘要
Abstract
[Objective] The study aimed to compare the clarification effects of 3 clarification methods on the Jinqiu pear fruit wine. [ Method] The Jinqiu pear fruit wine was obtained through the fermentation and aging of the pear juice after the Jinqiu pears bought from the supermarket were extracted. With the diatomite, chitosan and gelatin as the clarifying agents, the dosage of 3 clarifying agents were confirmed, the clarification effects of 3 clarification methods on the Jinqiu pear fruit wine were compared and the effects of 3 clarification methods on the appearance and taste of the fruit wine were discussed. [ Result] Among 3 clarifying agents, the gelatin with the dosage of 0.015% could get an optimal clarification effect on the Jinqiu pear fruit wine. The clarified fruit wine had the light transmittance of 92.2% , total soluble solids of 11.5 and total acidity of 5.2 g/L and colourimetry of 0.335, with pure and fresh fragrance, crisp taste. The clarified fruit wine was golden yellow, showing the nature color and rich fruit aroma of the Jinqiu pear. Moreover, the chitosan had a greatest effect on the fragrance and taste of the Jinqiu pear. [Conclusion] The gelatin with the dosage of 0.015% showed the best clarification effect on the Jinqiu pear fruit wine.关键词
金秋梨果酒/澄清工艺/比较研究Key words
Fruit wine of Jinqiu pear/Clarification technology/Comparative study分类
农业科技引用本文复制引用
严红光,程江华..金秋梨果酒澄清工艺比较研究[J].安徽农业科学,2011,39(32):20051-20052,2.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）
