CAJ | 학술논문

以发酵杨梅果酒为原料，采用壳聚糖进行澄清处理，研究杨梅果酒壳聚糖澄清的工艺条件；采用碳酸钾、碳酸钙等化学降酸剂处理，研究杨梅果酒的降酸工艺。澄清结果表明：最佳澄清条件为壳聚糖添加量0.08g/L，温度20℃，处理时间2h，澄清度为89.24%，花色苷含量为13.652mg/L；降酸结果表明：最佳降酸剂为酒石酸钾，添加量2.0g/L，该条件下感官评定为17分，pH值为3.55。
이발효양매과주위원료，채용각취당진행징청처리，연구양매과주각취당징청적공예조건；채용탄산갑、탄산개등화학강산제처리，연구양매과주적강산공예。징청결과표명：최가징청조건위각취당첨가량0.08g/L，온도20℃，처리시간2h，징청도위89.24%，화색감함량위13.652mg/L；강산결과표명：최가강산제위주석산갑，첨가량2.0g/L，해조건하감관평정위17분，pH치위3.55。
Chitosan was used to investigate the clarification process conditions on fermentation waxberry wine;The acid reduction technology of waxberry wine was performed by using potassium carbonate , calcium carbonate and other chemical dropping acid treatments. The clarification experiment showed that the best clarifying conditions of chitosan were as follows: 0.08g/L chitosan content , 20℃ of processing temperature and 2 hours of processing time. Then the clarification degree of waxberry wine was 89.24%and anthocyanins content was 13.652 mg/L. The dropping acid study indicated that the best dropping acid agent was potassium tartrate and adding amount was 2.0 g/L. Under the above conditions , the sensory evaluation of waxberry wine was 17 points and pH value was 3.55.