百香果果酒澄清技术研究

Study on clarification technology of passion fruit wine

中文关键词:  百香果果酒  澄清  离心  澄清剂  膜过滤

英文关键词:passion fruit wine  clarification  centrifugation  clarifying agent  membrane filtration

中文摘要:

      目的 探究解决百香果果酒存储期间出现浑浊现象的技术。方法 以陈酿百香果酒为原料, 以透光率和感官评分作为澄清效果的评价指标, 对比自然澄清法、离心法、活性白土澄清法、果胶酶澄清法、壳聚糖澄清法和膜过滤法6种澄清方法对百香果果酒的澄清效果, 并对澄清剂的最适添加量进行了探究。结果 6种澄清方法的澄清效果为: 活性白土澄清法＞果胶酶澄清法＞膜过滤法＞壳聚糖澄清法＞离心法＞自然澄清法。膜过滤法、离心法、果胶酶澄清法和壳聚糖澄清法处理百香果果酒后, 口感明显下降, 酒体色泽也变得浅淡而无光泽。活性白土澄清法能较好地对百香果果酒进行澄清, 且保持百香果果酒原有的品质, 其最适添加量为9%。结论 经过澄清处理后百香果果酒呈金黄色、澄清透明、口感良好, 且在保质期(18个月)内均未再出现浑浊现象。

英文摘要:

      Objective To explore the technology of solving the problem of turbidity during storage of passion fruit wine. Methods The clarification effect of natural clarification, centrifugation, activated clay clarification, pectinase clarification, chitosan clarification and membrane filtration of 6 kinds of clarification methods on passion fruit wine was compared by using light transmittance and sensory score as the evaluation indexes of clarification effect, and the optimal addition amount of clarifier was explored. Results The clarification effects of the 6 methods were as follows: Activated clay clarification> pectinase clarification > membrane filtration > chitosan clarification > centrifugation > natural clarification method. After membrane filtration, centrifugation, pectinase clarification and chitosan clarification, the taste of the wine decreased obviously, and the color of the wine became light and dull. The activated clay clarification method could better clarify the passion fruit wine and maintained the original quality of passion fruit wine. The optimum addition amount was 9%. Conclusion After activated clay clarification, passion fruit wine is golden yellow, clear and transparent, with good taste, and does not appear turbidity again in the shelf life (18 months).