摘要
比较了果胶酶、明胶、硅藻土3种澄清剂在不同浓度、温度、时间、pH值的条件下澄清石榴酒的效果。结果表明:果胶酶、硅藻土对石榴酒的澄清效果优于硅藻土;复合澄清剂的澄清效果优于单一澄清剂,在果胶酶浓度0.4g/L、明胶浓度0.3g/L、硅藻土浓度1.5g/L、温度50℃、pH4.5的条件下,澄清效果最佳。
The experiment compared the clarifying effect of pectinase, gelatin and diatomite on pomegranate wine at the different conditions of temperature, concentration and pH .The results showed that： the clarifying effect ofpectinase, diatomite on pomegranate wine is better than diatomite; the effect of the compound clarifier is better than single clarifier. On the conditions of 0.4g/L pectinase, 0.3g/L gelatin, 1.5g/L diatomite, 50℃ and pH 4.5, the effect is the best.
出处
《中国酿造》
CAS
北大核心
2009年第4期109-112,共4页
China Brewing
关键词
果胶酶
明胶
硅藻土
澄清
石榴酒
pectinase
gelatin
diatomite
clarify
pomegranate wine
作者简介
孙小波（1986-），男，本科生.
花旭斌，讲师，研究方向为果酒发酵与澄清。
