安徽农业科学2012，Vol.40Issue(28)：14012-14013,14016,3.
甜瓜果酒澄清技术研究
Study on the Clarification Process of Melon Wine
摘要
Abstract
[Objective] To provide theoretical basis for the processing of melon wine. [Method] The melon fermentation liquor was clarified under physical conditions (nature treatment, cold treatment and heat treatment)and by chemical clarify agents (egg white, gelatin diatomite, soap soil and pectinase) , and the absorbency, alcohol content, acidity and residual sugar of clarified melon wine were measured, the color and precipitation were compared. [Result] The clarification results of 0.8 mg/L gelatin or 1.2 g/L soap soil were better with little influence on the fruit aroma and wine quality. Moreover, the alcohol content, total acid and residual sugars in the wine were hardly influenced by different clarification methods. [Conclusion] The melon wine clarified in this paper is light yellow with the special flavor of fruits, rich wine aroma, soft taste and clear state without precipitation and wine film, its physiochemical indices and microbial indices all meet the industrial standards.关键词
甜瓜果酒/澄清/蛋清/明胶/皂土/果胶酶Key words
Melon fruit wine/ Clarification/Egg white/ Gelatin/ Soap soil/ Pectinase分类
农业科技引用本文复制引用
倪志婧,马文平..甜瓜果酒澄清技术研究[J].安徽农业科学,2012,40(28):14012-14013,14016,3.基金项目
北方民族大学校级项目(2010Y044). （2010Y044）
