李子果酒澄清技术的研究.docVIP

李子果酒澄清技术的研究 　　摘要：采用6种单一澄清剂和2种复合澄清剂对李子果酒原酒进行澄清试验。结果表明，单一澄清剂中壳聚糖澄清效果最好，最佳加入量为0.8 g/L，澄清5 d后李子果酒透光率为89.7%，色度为0.402。单宁和明胶复合澄清剂澄清效果显著，但有色度降低的现象，单宁和明胶最佳加入量分别为0.2 g/L和0.3 g/L，此时果酒原酒透光率为92.1%，色度为0.238。壳聚糖和明胶复合澄清剂具有添加量少、澄清时间短、效果显著、不改变酒体风味和颜色的特点，壳聚糖和明胶加入量分别为0.4 g/L和0.2 g/L时，李子果酒透光率可达93.8%，色度为0.392。 　　关键词：李子果酒；澄清剂；澄清 　　中图分类号：TS262.7 文献标识码：A 文章编号：0439-8114（2012）21-4852-04 　　Study on the Clarification Technique of Plum Wine 　　LUO Jun-jie1，WANG Chao1，ZHANG Wei-hua1，SHANG Xiao-ying1，SHI Zhi-min2，CHEN Mao-bin1 　　（1.Bioengineering College， Hubei University of Technology / Key Laboratory of Fermentation Engineering， Ministry of Education， Wuhan 430068，China；2.Hubei Zhimin Agriculture Co.， Ltd.， Xianning 437000， Hubei， China） 　　Abstract： Six kinds of single clarifiers and two kinds of complex clarifiers were used for the clarification of plum wine. The results indicated that chitosan was the best single clarifier as the light transmittance of plum wine reached to 89.7% with color at 0.402 under the optimal addition dose of 0.8 g/L after 5 days. For complex clarifiers， the effect of tannin and gelatin method was remarkable but might cause color reduce phenomenon of wine. The light transmittance of plum wine was 92.1% while the color was 0.238 when the optimum dose of tannin and gelatin（0.2 g/L and 0.3 g/L， respectively） was applied. Clarifier chitosan and gelatin had advantages of low dose， short clarifying time， remarkable clarifying effect without changing the flavor and color of plum wine. When the dose of chitosan and gelatin was 0.4 g/L and 0.2 g/L， respectively， the light transmittance and color of plum wine after clarification was 93.8% and 0.392 respectively. 　　Key words： plum wine； clarifier； clarification 　　李（Prunus salicina Lindl.）为蔷薇科李属植物，其果实李子又名嘉庆子，果肉富含蛋白质、脂肪、碳水化合物、维生素和氨基酸等多种营养成分[1]。中医认为李子味甘酸、性凉，具有清肝涤热、生津液、利水等功效，特别适合于治疗胃阴不足、口渴咽干、小便不利等症[2]。李子除鲜食外，还可加工成果干、罐头、果汁、果酒和果醋等，营养丰富，风味独特，商品价值很高。李子果酒是以鲜李子为原料，经破碎榨汁、酒精发酵、陈酿贮存而成，果香浓郁、酒香醇厚，经勾兑调配后酸甜爽口，深受人们喜爱。但李子果酒在加工、贮存过程中易出现沉淀、浑浊、褐变等现象，严