【摘要】 以皂土、明胶+单宁、壳聚糖3种澄清剂对枇杷果酒进行澄清处理,并分析了澄清剂对枇杷果酒的品质、稳定性和色泽的影响。结果表明,0.5g/L的皂土可使枇杷果酒达到澄清稳定的效果,且对果酒的品质和色泽的影响不大;明胶+单宁法的澄清效果不明显;壳聚糖虽可使枇杷果酒澄清与稳定,但对果酒的品质和色泽影响较大。更多还原

【Abstract】 Three kinds of clarifiers including bentonite, glutin & tannin, and chitosan were used to clarify loquat fruit wine. And the effects of those clarifiers on wine quality, wine stability and wine color were also analyzed. The results suggested that the use of 0.5 g/L bentonite could achieve stability and clarity of the wine with only slight effects on wine quality and wine color, the clarification effects of glutin-tannin were unclear, and wine clarification by chitosan (though it could make wine stable and clear) would seriously influence wine quality and wine color.更多还原