不同澄清剂对黄酒澄清效果及产品品质影响的研究

分别采用壳聚糖、明胶、皂土、果胶、硅藻土和单宁对黄酒进行澄清，并对澄清前后的黄酒从透光率、色度、滋味、总氮及隆丁区分指数、稳定性及理化性质进行研究。结果表明，6种澄清剂处理均提高了黄酒的透光度，其中以皂土和果胶效果最好；用电子舌对澄清后的黄酒进行滋味评价，结果显示单宁澄清处理影响了黄酒的滋味；总氮及隆丁区分指数测定结果发现，皂土和硅藻土主要吸附黄酒B区和C区的蛋白质，这种吸附效果不仅不会提高黄酒的非生物稳定性，反而会影响黄酒的风味；热处理、乙醇-浊度试验和强制老化试验分析发现，以皂土和果胶澄清处理后黄酒的稳定性最好；澄清前后的黄酒理化性质除非糖固形物外其他指标无显著变化。综合比较壳聚糖、明胶、皂土、果胶、硅藻土和单宁的澄清效果和品质评价，以果胶澄清处理黄酒效果最佳。

Influences of Different Clarifying Agents on Clarification Effect and Quality of Chinese Rice Wine

Six clarificants chitosan, gelatin, bentonite, diatomite, pectin and tannin were used in the clarification of Chinese yellow rice wine. The light transmittance, chroma, taste, total nitrogen and lundin fraction value, stability and the physical-chemical properties of the Chinese yellow rice wine before and after the clarification were studied. The results showed that, the light transmittance of yellow rice wine was improved by the treatment of six kinds of clarifying agents, and bentonite and pectin had the best effects. The taste evaluation of the clarified yellow rice wine by electronic tongue showed that tannins affected the flavor of rice wine. From the total nitrogen and lundin fraction analysis, bentonite and diatomite mainly adsorbed proteins in area B and C, which neither improved the non-biological stability nor enhanced the flavor of yellow rice wine. The results from heat treatment, ethanol-turbidity and forced-aging of the yellow rice wine showed clarification effects by bentonite and pectin were the best. The physical-chemical indexes of yellow rice wine before and after clarification except non-sugar solids had no significant change. Comprehensive comparison of the clarifying effects and yellow rice wine qualities by six clarifying agentssuggested that pectin was the best clarificant