食品工业科技2018，Vol.39Issue(10)：133-137,5.DOI:10.13386/j.issn1002-0306.2018.10.025
酸樱桃酒澄清剂的筛选
Selection of clarifying agent of sour cherry wine
摘要
Abstract
The clarify technology of sour cherry wine is very important.Taking homomade sour cherry wine as raw material,the purpose was to study the influence of six kinds of clarifying agent was conducted with gelatin,tannin,bentonite,chitosan,pectinase and egg white of sour cherry wine clarity and chroma.Based on the single factor experiment,the orthogonal experiment design was used to establish the optimal combination of multiple clarificants for using:Tannin 1.6 g/L,gelatin 1.0 g/L and egg white 6.0 g/L.Under this condition,the clarity reached 92.6％.The light transmittance,chroma,total phenol content,total sugar content,total acid,alcohol content and pH of the processing of sour cherry wine were tested.It was further verified that no significaut influence of clarifiers on the major ingredients and sensory quality of the sour cherry wine was found.The end product was clarified and mellow taste with wine aroma.关键词
酸樱桃酒/澄清剂/澄清度/色度Key words
sour cherry wine/clarifier/clarity/chroma分类
轻工纺织引用本文复制引用
吴澎,贾朝爽,郗良卿,周涛,李向阳,张倩,范苏仪,任琪,孙玉刚..酸樱桃酒澄清剂的筛选[J].食品工业科技,2018,39(10):133-137,5.基金项目
国家重点研发计划项目(2016YFE0130900) （2016YFE0130900）
山东省科技发展计划项目(2013GNC11307) （2013GNC11307）
泰安市科技发展计划(201640576) （201640576）
“十三五”国家重点研发计划课题(2016YFD0401400) （2016YFD0401400）
山东省2017年度农业重大应用技术创新项目(310137) （310137）
山东农业大学作物生物学国家重点实验室开放课题基金(2015KF14) （2015KF14）
山东省重点研发计划(公益类)(2017GNC10101) （公益类）
泰安市大学生科技创新行动计划(2015D031) （2015D031）
吴澎省博士后创新基金. （）
