CAJ | 학술논문

研究不同澄清剂对紫薯酒的澄清效果，结果表明，使用单一澄清剂的明胶、鸡蛋清效果较好，优于壳聚糖、干酪素、皂土；优选明胶与鸡蛋清进行正交试验，结果表明，使用组合澄清剂对紫薯酒澄清效果明显优于单一澄清剂,最佳组合方案为：0.14 mg/100 mL明胶，0.2 mg/100 mL鸡蛋清，温度20℃，时间2 d。
연구불동징청제대자서주적징청효과，결과표명，사용단일징청제적명효、계단청효과교호，우우각취당、간락소、조토；우선명효여계단청진행정교시험，결과표명，사용조합징청제대자서주징청효과명현우우단일징청제,최가조합방안위：0.14 mg/100 mL명효，0.2 mg/100 mL계단청，온도20℃，시간2 d。
The clarifying effects of different clarifier on purple sweet potato wine were investigated. The experimental results showed that, egg white and gelatin had better clarifying effects than chitosan, casein and diatomaceous as the use of single clarifier. The combined use of egg white and gelatin underwent orthogonal test and the results showed that, the combined use of egg white and gelatin had better clarifying effects than the use of single clarifier, and the best combination program was 0.14 mg/100 mL gelatin and 0.2 mg/100 mL egg white (clarifying temper-ature at 20℃and clarifying time was 2 d).