酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
2期
32-35
,共4页
果酒%桑葚酒%处理方式%澄清效果
果酒%桑葚酒%處理方式%澄清效果
과주%상심주%처리방식%징청효과
fruit wine%mulberry wine%treatment method%clarifying effects
采用低温、离心、澄清剂3种澄清方式对桑葚酒进行澄清处理，检测其透光率、色度和理化指标，并进行比较。结果表明，澄清剂澄清对桑葚酒透光率和色度影响较大，其中壳聚糖和聚乙烯吡咯烷酮（PVPP）澄清效果最为理想，壳聚糖最佳添加量为0.08 g/L，透光率为85.6%；PVPP最佳添加量为1.2 g/L，透光率为85.2%。
採用低溫、離心、澄清劑3種澄清方式對桑葚酒進行澄清處理，檢測其透光率、色度和理化指標，併進行比較。結果錶明，澄清劑澄清對桑葚酒透光率和色度影響較大，其中殼聚糖和聚乙烯吡咯烷酮（PVPP）澄清效果最為理想，殼聚糖最佳添加量為0.08 g/L，透光率為85.6%；PVPP最佳添加量為1.2 g/L，透光率為85.2%。
채용저온、리심、징청제3충징청방식대상심주진행징청처리，검측기투광솔、색도화이화지표，병진행비교。결과표명，징청제징청대상심주투광솔화색도영향교대，기중각취당화취을희필각완동（PVPP）징청효과최위이상，각취당최가첨가량위0.08 g/L，투광솔위85.6%；PVPP최가첨가량위1.2 g/L，투광솔위85.2%。
Three different treatment methods including low temperature treatment, centrifugal treatment, and clarifying agent treatment were ap-plied respectively for the clarification of mulberry wine and their clarifying effects were compared through measuring the transmittance, the col-ority, and the physiochemical indexes of the treated wine. The results suggested that, clarifying agent treatment had stronger effects on the trans-mittance and the colority of wine, among all the clarifying agents, chitosan and polyvinyl pyrrolidone (PVPP) had satisfactory clarifying ef-fects, the best adding level of chitosan was 0.08 g/L (wine transmittance was 85.6%), and the best adding level of PVPP was 1.2 g/L (wine transmittance was 85.2%).
