摘要
以过滤后的野草莓酒为原料,采用明胶、皂土、果胶酶、壳聚糖和PVPP作为澄清剂对野草莓果酒进行了单一澄清和复合澄清试验,对加入澄清剂处理后野草莓果酒的透光率、色度、还原糖、总酸、可溶性固形物含量等理化指标以及酒液的稳定性进行了测定,并对其感官品质进行了评价.结果表明:单一澄清剂中,壳聚糖是一种较为理想的澄清剂,当添加量为2.2g/L时,澄清效果最好,透光率达90.5%;壳聚糖-皂土-PVPP复合澄清剂的澄清效果优于单一澄清剂,其最优组合为壳聚糖2.04g/L、皂土5.48g/L、PVPP 0.94g/L.
Based on wild strawberry wine treated by filtering, the proper clarifying agents＇were screened among the five clarifying agents of gelatin, bentonite, pectinase, PVPP and chitosan and their compounds u- sing the single factor test and response surface design. The quality sensory was also evaluated through de- termining the series of indexes, including the transmittance, chroma, reducing sugar, total acid, soluble solid and the stability of the wine. The results showed that chitosan was comparatively a better clarify agent than others, the transmittance of wine reached 90. 5 % by the use of 2. 2 g/L chitosan. The mixed agents showed a better clarifying effect than single one,and the optimum formula of the mixed was composed of 2. 04 g/L chitosan,5.48 g/L bentonite and 0. 94 g/L PVPP.
出处
《甘肃农业大学学报》
CAS
CSCD
北大核心
2015年第4期121-127,134,共8页
Journal of Gansu Agricultural University
基金
甘肃农业大学青年导师基金(GAU-QNDS-201205)
关键词
野草莓酒
澄清剂
理化指标
稳定性
感官品质
wild strawberry wine
clarifying agents
physicochemical parameters
stability
quality senso-ry
