摘要
Abstract
In this study,hawthorn wine was clarified in order to evaluate the effect of different clarifiants such as tannin,gelatin,bentonite,polyvinylpyrrolidone(PVPP)and chitosan on the clarification,physicochemical properties and stability of hawthorn wine.The results showed that the recommended usage of each clarifiant was 0.1 g/L tannin,0.25 g/L gelatin,0.25 g/L bentonite,0.75 g/L PVPP and 0.15 g/L chitosan,respectively.The clarification of hawthorn wine was significantly improved by combining 0.40 g/L tannin with 0.25 g/L gelatin.Compared with single clarifiant,hawthorn wine clarified by tannin-gelatin showed higher chroma,lower turbidity and better clarity,which was beneficial to improve the sensory characteristics and stability of hawthorn wine.However,the oxidation stability of hawthorn wine was poor.It is of great significance to strengthen the control of oxygen isolation during processing in order to improve the quality of hawthorn wine.关键词
山楂酒/澄清/色度/浊度/质量稳定性Key words
hawthorn wine/clarification/chroma/turbidity/quality stability
