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- Title
雕梅发酵酒的澄清工艺及稳定性研究.
- Authors
余汪平; 普冰清; 孔庆龙; 李桦军; 郭冬梅; 游燕
- Abstract
Natural clarification, cryogenic centrifugationfilm passing, normal temperature centrifugation and different clarifiers (pectinase, chitosan, gelatin, bentonite, diatomite, agar) were used to clarify the fermented wine. On this basis, sensory evaluation and six-month room temperature stability experiments were carried out. The results showed that at the visible light λ=740 nm, low temperature refrigeration and centrifugal membrane treatment could improve the transmittance of carved plum wine, up to 92.56 %, and improved the clarity of wine body.After adding different kinds and concentrations of clarifiers, the results showed different results. The best effect was gelatin, and when adding 3 g/L, the maximum transmittance reached 80.0 %.
- Subjects
VISIBLE spectra; LOW temperatures; DIATOMACEOUS earth; GELATIN; BENTONITE; AGAR
- Publication
Food Research & Development, 2020, Vol 41, Issue 17, p140
- ISSN
1005-6521
- Publication type
Article
- DOI
10.12161/j.issn.1005-6521.2020.17.022