| 柠檬酒的澄清研究 |
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| 引用本文： | 郄志民,陈安均,蒲彪. 柠檬酒的澄清研究[J]. 农产品加工．学刊, 2007, 0(6): 13-15,18 |
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| 作者姓名： | 郄志民 陈安均 蒲彪 |
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| 作者单位： | 四川农业大学,食品科学院,四川,雅安,625014 |
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| 摘 要： | 采用常用的6种澄清剂对柠檬原酒进行了澄清试验。测定澄清处理后柠檬酒的透光度,并对其进行感官评价。结果表明,皂土是最佳的澄清剂,当用量为0.15%,静止澄清8h后,柠檬酒的透光率可达96.7%,而且对柠檬酒的理化指标和感官品质影响较小。
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| 关 键 词： | 柠檬酒 澄清剂 澄清度 理化指标 |
| 文章编号： | 1671-9646（2007）06-0013-03 |
| 修稿时间： | 2007-04-11 |
Clarification of Lemon Wine |
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| Qie Zhimin,Chen Anjun,Pu Biao. Clarification of Lemon Wine[J]. Nongchanpin Jlagong.Xuekan, 2007, 0(6): 13-15,18 |
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| Authors: | Qie Zhimin Chen Anjun Pu Biao |
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| Affiliation: | Food Sciences Department, Sichuan Agricultural University, Ya-an, Sichuan 625014, China |
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| Abstract: | This experiment start with six kinds of clarifications to clarify the original lemon wine. Test the transmission-rate and the sensory evaluation of lemon wine which was clarified. The results showed:bentonite is the best clarifier,with the dosage of 0.15%,the transmission-rate of lemon wine was 96.7% after an eight-hour static clarification. Meanwhile,the physical and chemical indicators and sensory quality of lemon wine was less affected. |
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| Keywords: | lemon wine clarifier clarification physical and chemical indicator |
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