| 壳聚糖在干型无核桔酒后处理工艺中的澄清作用 |
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| 引用本文： | 吴长青,何国庆.壳聚糖在干型无核桔酒后处理工艺中的澄清作用[J].浙江农业学报,2001,13(3):165-168. |
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| 作者姓名： | 吴长青 何国庆 |
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| 作者单位： | 浙江大学食品科学与营养系, |
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| 基金项目： | 浙江省省长基金资助项目(991599) |
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| 摘 要： | 结束主酵的桔子酒缺乏醇厚的口味和澄清的外观，研究发现在10℃下后酵21d，陈酿90d，添加0.03%的壳聚糖澄清剂后，酒液的品质得到较大的改善，具有较优的色、香、味。
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| 关 键 词： | 桔酒 后酵 陈酿 壳聚糖 澄清作用 后处理工艺 |
| 文章编号： | 1004-1524(2001)03-0165-04 |
| 修稿时间： | 2000年12月26 |
Effect of chitoson in post
processing of the orange dry wine |
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| WU Chang-qing,HE Guo-qing.Effect of chitoson in post
processing of the orange dry wine[J].Acta Agriculturae Zhejiangensis,2001,13(3):165-168. |
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| Authors: | WU Chang-qing HE Guo-qing |
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| Abstract: | Post-processing technique of the orange wine was studied. Desirable flavor and aroma occurred with addition of 0.03% chitoson after the post-fermentation for 21 days at 10℃, and aging for no less than 90 days. Chitoson was proved to be useful to increase the clarity and stability of orange dry wine. At the same time, chitoson was a kind of cheap clarifying agent that would not affect nutritional ingredients and flavor of the wine. |
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