CAJ | 학술논문

利用壳聚糖、皂土、明胶、硅藻土4种澄清剂对腰果梨酒进行澄清处理,然后将澄清效果较好的壳聚糖与皂土以不同比例混合对腰果梨酒进行澄清处理.通过感官评价、测定透光率及理化成分的变化对澄清效果进行考察.结果表明:4种澄清剂单独使用时,以0.17g/100ml壳聚糖处理澄清效果最好,酒的透光率可达94%以上,酒色变浅;将0.1g/100ml皂土与0.05g/100ml壳聚糖混合处理时,酒液澄清透明,透光率达95%以上,且对酒的理化成分和风味无明显的影响.
이용각취당、조토、명효、규조토4충징청제대요과리주진행징청처리,연후장징청효과교호적각취당여조토이불동비례혼합대요과리주진행징청처리.통과감관평개、측정투광솔급이화성분적변화대징청효과진행고찰.결과표명:4충징청제단독사용시,이0.17g/100ml각취당처리징청효과최호,주적투광솔가체94%이상,주색변천;장0.1g/100ml조토여0.05g/100ml각취당혼합처리시,주액징청투명,투광솔체95%이상,차대주적이화성분화풍미무명현적영향.
Cashew perry wine was treated by individual or combined use of different clarifying agents such as chitosan, bentonite, gelatin and diatomite. The clarification effects were evaluated based on the analyses of relationship between amount of added clarifying agents and optical transmittance of cashew perry wine and changes in sensory attributes and chemical compositions. Results indicated that the best effect on optical transmittance up to 94% was observed in cashew perry wine treated with chitosan at the concentration of 0.17 g/100 ml. However, the combined ueatment with 0.1 g/100 ml bentonite and 0.05 g/100 ml chitosan could result in enhanced clarification effects with optical transmittance up to 95%, excellent retention of physio-chemical properties and no obvious influence on flavor components in cashew perry wine.