黑果腺肋花楸果酒澄清处理及稳定性研究

根据黑果腺肋花楸果酒内溶物沉降特点，利用离心沉降及自然沉降力学推导出两者沉降时间的关系，建立离心．自然沉降数学模型．利用这一模型测算出黑果腺肋花楸果酒稳定性发生变化的时间，并通过试验得出澄清处理的最佳工艺．结果表明：明胶、蛋清、壳聚糖都能够在一定程度上对黑果腺肋花楸果酒进行澄清；通过建立沉降数学模型，得出自然沉降总时间与离心加速沉降时间及离心角速度之间的关系式；通过此模型进一步推算出经澄清剂处理后黑果腺肋花楸果酒保持酒体稳定的时间．综合考虑确定最佳工艺：明胶作为澄清剂最为适宜，使用量为0．4％，酒体稳定性保持时间约为1a，比原酒的稳定性提高近10倍．

On Clarification Treatment and Stability of Aronia melanocarpa Wine

According to sedimentary characteristics of dissolved materials of Aronia melanocarpa wine, the relation of setting time between centrifugal sedimentation and natural sedimentation is derived, and the mathematical model of centrifugal-natural sedimentation is established through the mechanical knowledge about centrifugal and natural sedimentation. The changed time of Aronia melanocarpa wine stability is inferred by using this model. And the optimal process of clarification with the experiment is obtained. The result indicates that gelatin, egg white, chitosan can clarify Aronia melanocarpa wine to a certain extent;through establishment of the sedimentation mathematical model, the relationship among natural sedimentation total time, centrifugal sedimentation time and angular speed is obtained;the stable time of Aronia melanocarpa wine after being clarified is calculated through this model. According to comprehensive consideration, it is the most suitable to chose gelatin as clarifying agent, and the dosage is 0.4%. Aronia melanocarpa wine remains stability for about one year, which increases nearly ten times than the stability of original wine.