酿酒
釀酒
양주
LIQUOR MAKING
2012年
1期
56-58
,共3页
黄星源%郭正忠%寇兆民%蔡冠英%文玉珍%黄冬玲%余韦宏%江敏强
黃星源%郭正忠%寇兆民%蔡冠英%文玉珍%黃鼕玲%餘韋宏%江敏彊
황성원%곽정충%구조민%채관영%문옥진%황동령%여위굉%강민강
青梅发酵酒%皂土%壳聚糖%澄清效果
青梅髮酵酒%皂土%殼聚糖%澄清效果
청매발효주%조토%각취당%징청효과
green plum fermented wine%bentonite%chitosan%clarifying effects
研究了皂土和壳聚糖对青梅发酵酒的澄清效果,并通过正交试验及综合评比分析,结果表明壳聚糖的澄清效果明显好于皂土,经壳聚糖处理的青梅发酵酒透光率达98.5%,确定了最佳澄清工艺条件：壳聚糖用量0.5g/L,pH为3.2,温度26℃,澄清时间24h。澄清后的发酵酒澄清透明,稳定性增加。
研究瞭皂土和殼聚糖對青梅髮酵酒的澄清效果,併通過正交試驗及綜閤評比分析,結果錶明殼聚糖的澄清效果明顯好于皂土,經殼聚糖處理的青梅髮酵酒透光率達98.5%,確定瞭最佳澄清工藝條件：殼聚糖用量0.5g/L,pH為3.2,溫度26℃,澄清時間24h。澄清後的髮酵酒澄清透明,穩定性增加。
연구료조토화각취당대청매발효주적징청효과,병통과정교시험급종합평비분석,결과표명각취당적징청효과명현호우조토,경각취당처리적청매발효주투광솔체98.5%,학정료최가징청공예조건：각취당용량0.5g/L,pH위3.2,온도26℃,징청시간24h。징청후적발효주징청투명,은정성증가。
The clarifying effects of green plum fermented wine by bentonite and chitosan were studied, and comprehensive appraisal by orthogonal test and analysis results show that chitosan significantly better clarify the effect of bentonite, chitosan treated by the fermentation of green plum transmission rate of 98.5% alcohol, to clarify the process to determine the optimum conditions：the amount of chitosan 0.5g / L, pH value3.2, temperature 26℃, the clarifying time for 24 hours. After the clarification, the wine in a transparent and the stability improved.
