摘要
配制果酒的沉淀主要有微生物污染产生沉淀、操作不当或过滤设备故障引起沉淀、过量使用澄清剂引起沉淀和货架期自然沉淀4种,产生各种沉淀的原因和机理不同。通过控制水质、增加“倒桶”环节、合理选择澄清剂和果胶酶的种类、合理确定澄清剂的添加量和澄清剂与助剂的比例、选择合适的除菌工艺等措施可延缓沉淀产生时间和减少沉淀产生的几率及沉淀量。(孙悟)
The precipitate of imitation fruit wine was mainly induced by four factors： microbial pollution, inadequate opcration or filtration equipment failure, overuse of claxifier, and natural precipitate in shelf period. In view of the different precipitation mechanism, the following measures were recommended in the production： control of water quality, addition of the procedure of reladling, selection of proper clarifier and pectinase, adequate clarifier addition level and rational proportioning of clar/ficr and auxiliary agent, and selection of scientific sterilization technique to delay precipitate production time and to reduce the precipitation quantity.
出处
《酿酒科技》
北大核心
2006年第10期58-59,61,共3页
Liquor-Making Science & Technology
关键词
配制果酒
沉淀
机理
预防对策
imitation fruit wine
precipitate
mechanism
prevention measures
作者简介
陈斌（1971-），男，浙江省绍兴人。学士，工程师。
