CAJ | 학술논문

下胶工艺对桃红葡萄酒最终感官质量具有重要意义。通过对11种下胶材料加入桃红葡萄酒后的研究分析，结果表明，皂土3号、皂土4号和NaCalit皂土效果良好；对该3种下胶材料对桃红葡萄酒下胶澄清效果的进一步比较分析。结果表明，德国Erbsloeh公司的NaCalit皂土对桃红酒色度影响较小，澄清度好，酒脚含量小而且紧实，感官分析评价很好，热稳定性合格，是桃红葡萄酒最简易高效的下胶材料。
하효공예대도홍포도주최종감관질량구유중요의의。통과대11충하효재료가입도홍포도주후적연구분석，결과표명，조토3호、조토4호화NaCalit조토효과량호；대해3충하효재료대도홍포도주하효징청효과적진일보비교분석。결과표명，덕국Erbsloeh공사적NaCalit조토대도홍주색도영향교소，징청도호，주각함량소이차긴실，감관분석평개흔호，열은정성합격，시도홍포도주최간역고효적하효재료。
Deacidification is of great significance to determine fmal sensory quality of pink wine. 11 kinds of deacidification agents for pink wine were investigated in this experiments and the results indicated that No.3 bentonite, No.4 bentonite and Nacalit bentonite had the best deacidification effects. Further contrast analysis results suggested that Nacalit bentonite from Germany Erbsloeh Company was the most high efficient and suitable deacidification agent for pink wine because it had little effects on pink wine color and it had good clarifying effects, low and tight lees capacity, satisfactory sensory appraisal and qualified thermal stability.