安徽农业科学2012，Vol.40Issue(14)：8238-8239,8254,3.
鱼胶在干红葡萄酒中的下胶效果研究
Study on the Clarifying Effect of Fish Glue in Dry Red Wine
何忠宝 1李泽福 2赵强 1李苹苹 1李彦宏 1刘淑英1
作者信息
- 1. 山东商务职业学院食品工程系,山东烟台264670
- 2. 中粮长城葡萄酒有限公司,山东烟台265600
- 折叠
摘要
Abstract
[Objective] To understand the clarifying effect of domestic produced fish glue (DOEST)in dry red wine. [Method] The Cabernet saiwignon, Cabernet gemischl and Merlot red wine produced in Yantai were sampled, the most appropriate concentration of fifih glue was determined based on the Iransmillance, clarifying degree and thermostafaility; and the clarifying effect of fish glue was compared with thai of glutin, eggwhite and bentonite. [ Result] Satisfactory clarifying effect could be obtained at the concentration of 40 -60 mg/L fish glue, and the clarifying effect was close to that of eggwhile and better than that of glutin and bentonite. [Conclusion] The study provides references for the application of DOEST in the clarifying of dry red wine.关键词
鱼胶/澄清/干红葡萄酒Key words
Fish glue/ Clarifying/ Dry red wine分类
农业科技引用本文复制引用
何忠宝,李泽福,赵强,李苹苹,李彦宏,刘淑英..鱼胶在干红葡萄酒中的下胶效果研究[J].安徽农业科学,2012,40(14):8238-8239,8254,3.
