【摘要】 以发酵杨梅果酒为原料,采用壳聚糖进行澄清处理,研究杨梅果酒壳聚糖澄清的工艺条件;采用碳酸钾、碳酸钙等化学降酸剂处理,研究杨梅果酒的降酸工艺。澄清结果表明:最佳澄清条件为壳聚糖添加量0.08g/L,温度20℃,处理时间2h,澄清度为89.24%,花色苷含量为13.652mg/L;降酸结果表明:最佳降酸剂为酒石酸钾,添加量2.0g/L,该条件下感官评定为17分,p H值为3.55。更多还原

【Abstract】 Chitosan was used to investigate the clarification process conditions on fermentation waxberry wine;The acid reduction technology of waxberry wine was performed by using potassium carbonate,calcium carbonate and other chemical dropping acid treatments. The clarification experiment showed that the best clarifying conditions of chitosan were as follows: 0.08g/L chitosan content, 20℃ of processing temperature and 2 hours of processing time. Then the clarification degree of waxberry wine was 89.24%and anthocyanins content was 13.652 mg/L. The dropping acid study indicated that the best dropping acid agent was potassium tartrate and adding amount was 2.0 g/L. Under the above conditions, the sensory evaluation of waxberry wine was 17 points and p H value was 3.55.更多还原