[关键词]
[摘要]
本文通过单因素试验确定了壳聚糖为桑椹酒最佳澄清剂,并得知壳聚糖添加量、pH值和温度为影响桑椹酒澄清的重要影响因素;通过正交试验得到桑椹酒澄清处理的最佳工艺为:壳聚糖添加量为0.8 g/L、温度为40 ℃、pH为4.0,澄清处理后的桑椹酒呈玫瑰红色,澄清透明,酒体丰满,酸甜适中,具有悦人的桑椹果香和清新的酒香。
[Key word]
[Abstract]
In this research, different kinds of clarifiers were tested for mulberry wine by single factor experiment, and chitosan was confirmed as the best one. The chitosan dosage, pH value and temperature were determined as the important factors for clarification of mulberry wine. The optimal chitosan treatment process for clarification was determined through orthogonal test as follows: the chitosan addition 0.8 g/L, temperature 40 ℃and pH value 4.0. After clarifying, mulberry wine had rose colour and was transparent with full liquor body and delicious taste.
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[基金项目]
2011年度四川省重点技术创新项目(2011NCLZ433)