中国食品添加剂Issue(5)：146-148,3.
不同澄清剂对自酿巨峰葡萄酒澄清效果的影响
The effects of different clarifiers on home cabernet
摘要
Abstract
The effect of pectinase, soap soil, egg white clarification on home cabernet was studied. The three clarification agents can from a complex with tannin, protein, metal complex, pigment and fruit pectin in removing these substances to improve clarification and stability of the wine. Results showed that: pectin enzymatic was better than the other two methods. The optimal dosage and the reaction time was 0. 10% pectin for 5h clarification. The results may provide a reference for future study.关键词
葡萄酒/澄清剂/澄清/果胶酶Key words
wine/ clarify agent/ clarify/ pectinase分类
轻工纺织引用本文复制引用
何扩,张秀媛,王丽霞,张亚园..不同澄清剂对自酿巨峰葡萄酒澄清效果的影响[J].中国食品添加剂,2012,(5):146-148,3.基金项目
张家口市科技攻关项目. （）
