草莓发酵酒澄清稳定处理技术

通过澄清剂筛选和冷稳定处理，以澄清度和色度为指标，研究了草莓发酵酒的澄清稳定处理方法。结果显示：酪蛋白质和壳聚糖可使草莓酒达到较高澄清度，但对酒体色度影响较大；皂土可使草莓酒达到一定澄清度，且对酒体色度影响小。使用壳聚糖或皂土对草莓酒进行下胶，并经冷冻处理，可使草莓酒长期保持较高澄清度；和壳聚糖相比皂土对酒体色度影响小，使用600 mg/L的皂土下胶并进行冷冻处理，可作为草莓发酵酒的最佳澄清稳定处理方案。
With clarity and chroma as assessment indicators，the processing technology for clarification and stabilization of strawberry wine was studied through clarifying agent screening and cold treatment in this study. Results showed that strawberry wine reached a high clarity after clarified with casein or chitosan，whereas its chroma was also greatly affected. Bentonite made strawberry wine reach a certain clarity with a little effect on chroma. Strawberry wine obtained a long-term high clarity after clarified with chitosan or bentonite followed by cold treatments. Bentonite showed less effects on chroma of strawberry wine compared with chitosan. Therefore，clarified with bentonite of 600 mg/L and combined with cold treatments could be as an optimal method for clarification and stabilization of strawberry wine