【摘要】 大枣含有较多果胶质和蛋白质,浸提过程中果肉微粒与胶体物质易形成不溶于酒精的稳定性很强的固形物,不易过滤,使酒体浑浊。采用明胶、皂土、JA澄清剂、澄清剂2号、功能澄清剂作澄清实验比较,结果表明,JA澄清剂效果明显优于其他澄清剂,JA澄清剂最佳用量为0.04%。(孙悟)更多还原

【Abstract】 Chinese date contai ne s abundant pectinic substances and proteins.During the lixiviating,the pulp gr anules combined easily with colloidal substances to form solids of strong stabil ity,which were insoluble in alcohol and difficult to remove by filtration.As a result,wine body manifested cloudy.The clarifying effects of glutin,bentonit e,JA clarifier,No.2clarifier and functional clarifier were compared in the e xperiments.And the results indicated that JA clarifier had better clarifying ef fects than other clarifiers evidently.The optimal use level of JA clarifier was 0.04%of the total amount of wine.(Tran.by YUE Yang)更多还原