摘要
对壳聚糖、皂土对刺梨发酵酒的澄清作用进行了研究,结果表明:壳聚糖、皂土澄清效果优于明胶、果胶酶,其中壳聚糖澄清效果最佳,产品风味、品质好。实验还发现,壳聚糖、皂土联用,效果优于单一澄清剂,澄清后酒体清亮透明、风味好、具有良好的贮藏稳定性。
Through the studies of the effects of chitosan and bentonite on the clarification of fermented Rosa roxburghii Tratt wine, it was found that chitosan and bentonite had better clarifying effect than that of glutin and pectase; chitosan had the best effect and its product had nice flavor and texture It was also found that the combination of the two claificants had better effects than that of the single one. The clarified wine was transparent and tasty, with a good stability during storage.
出处
《中国酿造》
CAS
北大核心
2005年第11期11-15,共5页
China Brewing
基金
贵州省科技计划课题
黔科合(2004NGY003)
关键词
壳聚糖
皂土
刺梨原酒
澄清
chitosan
bentonite
fermented Rosa roxburghii tratt wine
clarification
