【摘要】 以旋转正交组合试验分析了果酒的pH值、含糖量及壳聚糖用量和澄清温度对杨梅果酒澄清度的影响,建立澄清度与pH值、壳聚糖用量、含糖量试验因子间的回归方程;研究确定了杨梅干酒、甜酒酒体稳定时的澄清度和壳聚糖下胶量,并分析了果酒主要理化成分的变化。试验结果表明:果酒的pH值、含糖量和壳聚糖用量对杨梅果酒澄清度的影响显著,温度的影响不显著;与以皂土澄清相比,以壳聚糖澄清杨梅果酒,澄清速度快,酒体稳定,对果酒的主要理化成分及氨基酸含量的影响较小;杨梅干酒和甜酒酒体稳定时的澄清度分别为91.4%和85.0%,适宜下胶量分别为50 m g/L和70 m g/L。更多还原

【Abstract】 The effects of pH value,sugar content,chitosan dosage,and clarified temperature on the waxberry wine clarification were studied with rotating perpendicular combination experiment.Meanwhile,the regression(equation) of clarified degree,pH value,chitosan dosage and sugar content were established. The clarified degree of waxberry wine and the dosage of chitosan were determined when the dry or sweet wine were stability,the changes of main compositions were also analyzed.Results show that the effects of pH value,sugar content and chitosan dosage on the clarified degree were significant,but the effect of temperature was not.Compared with bentonite,it is better to use chitosan for clarified speed and stability.Furthermore,the influences of chitosan on the composition and aminophenol content of the wine are little.The clarity degree of the dry and sweet waxberry wine are 91.4% and 85.0% respectively as reached stability, the proper dosage of chitosan are 50 mg/L and(70 mg/L).更多还原