甜橙干酒澄清技术研究

为了提高甜橙干酒的非生物稳定性,分别用不同量的琼脂、明胶、硅藻土、皂土和壳聚糖等5种澄清剂对甜橙干酒进行澄清处理,以比较其澄清效果,并分别将甜橙干酒在常温、0~2℃和40~45℃下放置5 d,比较各处理方法对甜橙干酒澄清效果的影响。结果表明,不同澄清剂对甜橙干酒的澄清效果不同,琼脂、明胶和壳聚糖的澄清效果均较好,其最适加量分别为:琼脂0.15 g/L,明胶1.5 g/L,壳聚糖0.4 g/L;将甜橙干酒在0~2℃冷处理5 d或40~45℃热处理5 d均可提高酒的澄清度,但热处理使酒的色泽加深且暗淡无光,不宜采用。表明,0.15 g/L琼脂是甜橙干酒的首选澄清剂;0~2℃冷处理5 d也能很好的提高干酒的非生物稳定性。

Clarification technique of navel orange dry wine

To improve the non-biology-stability of navel orange dry wine,the clarification effects of 5 different quantities clarificants of agar,glutin,diatomite,benotonite and chitosan on navel orange dry wine were compared at zero to 2,40 to 45 centigrade degree and normal temperature,respectively.The clarification effect of cold or heat treatment on dry wine was also compared.The result showed that the effect of each clarificant was different;agar,glutin and chitosan all had remarkable clarification effect;the proper adding quantity was:agar 0.15 g/L,glutin 1.5 g/L,and chitosan 0.4 g/L.Cold treatment for 5 days at temperature of zero to 2 centigrade degree or heat treatment for 5 days at temperature of 40 to 45 centigrade degree could enhance the clarity of wine,but the latter also could aggravate the color of wine and make the wine lack luster.Heat treatment was not a good method to clarify navel orange dry wine.Therefore the agar could be recommended as the best clarificant to navel orange dry wine,and treatment for 5 days at temperature of zero to 2 centigrade degree also had remarkable effect to enhance the non-biology-stability of wine.