摘要
选择啤酒单宁-明胶、五倍子单宁-明胶、壳聚糖和皂土4种澄清剂处理樱桃发酵原酒,比较处理后樱桃酒的澄清效果(透光率、色度)、理化指标(酒精度、干浸出物、总糖、总酸、p H值、总酚、花色苷)和感官特征,并进行樱桃酒稳定性实验。结果表明,4种澄清剂的最佳使用量分别为0.30 g/L啤酒单宁和0.10 g/L明胶,0.30 g/L五倍子单宁和0.30 g/L明胶,0.10 g/L壳聚糖,2.0 g/L皂土。与其他3种澄清剂相比,皂土澄清保证澄清效果的同时有利于樱桃酒理化指标和感官质量的维持。樱桃酒不稳定,易氧化,蛋白质稳定性差,间歇式冷冻处理可提高樱桃酒的稳定性。
In this study, four kinds of clarifiers including beer tannins-gelatin, gallnut tannin-gelatin, chitosan and bentonite were used respectively for the clarification of cherry base wine. The clarifying effects（light transmittance and chroma）, physiochemical indexes（alcohol content, dry extract, total sugar content, p H value, total phenol content, and anthocyanin content）, and sensory characteristics of the clarified wine samples were compared. Besides, the stability test of cherry wine was done. The results suggested that, the best use level of the four clarifiers were 0.30 g/L beer tannins and 0.10 g/L gelatin, 0.30 g/L gallnut tannin and 0.30 g/L gelatin, 0.10 g/L chitosan, and 2.0 g/L bentonite, respectively. Compared with other three clarifiers, the use of bentonite was beneficial to maintaining good physiochemical indexes and sensory quality of cherry wine, meanwhile, it had the best clarifying effects. Cherry wine is unstable and easily-oxidized with poor protein stability. Accordingly, intermittent freezing treatment could improve the stability of cherry wine.
出处
《酿酒科技》
2015年第10期55-58,共4页
Liquor-Making Science & Technology
关键词
澄清剂
樱桃酒
澄清效果
品质
果酒
clarifiers
cherry wine
clarification
quality
fruit wine
