CAJ | 학술논문

为了提高柑橘果酒的澄清效果及稳定性，实验通过常温自然澄清、加热处理及不同澄清剂处理的方式，探索了不同处理方式对柑橘果酒的澄清效果及稳定性的影响。研究结果表明，自然澄清及加热处理对柑橘果酒澄清具有一定的作用，但澄清效果及稳定性较差；四种澄清剂中，壳聚糖、硅藻土、PVPP对柑橘果酒具有很好的澄清效果。综合考虑柑橘果酒的澄清效果、滤过性、酒体的稳定性，0.4%的硅藻土、0.04%的PVPP对柑橘果酒具有很好的澄清效果，而且澄清后过滤速度快，酒体的稳定性好，是柑橘果酒澄清的良好澄清剂。
위료제고감귤과주적징청효과급은정성，실험통과상온자연징청、가열처리급불동징청제처리적방식，탐색료불동처리방식대감귤과주적징청효과급은정성적영향。연구결과표명，자연징청급가열처리대감귤과주징청구유일정적작용，단징청효과급은정성교차；사충징청제중，각취당、규조토、PVPP대감귤과주구유흔호적징청효과。종합고필감귤과주적징청효과、려과성、주체적은정성，0.4%적규조토、0.04%적PVPP대감귤과주구유흔호적징청효과，이차징청후과려속도쾌，주체적은정성호，시감귤과주징청적량호징청제。
In order to increase the clarification and stability of citrus wine, the effects of natural clarification, heat, and clarifying agent on the clarification and stability of Jincheng orange wine were studied. The results exhibited that the treatment of natural clarification and heat showed limited influence on the clarification. Among all the treatments, the wines treated by chitosan, diatomite, and PVPP had better clarification. Based on the clarification, filterability, and stability, the optimum concentrations were 0.4%diatomite and 0.04%PVPP, which resulted in the better clarification, stability and fast filterability of Jincheng orange wine.