Brewing and Clarification Technology of Ginkgo Biloba Wine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Author(s):: ZHANG Guo-dong1; LI Xu-dong1; YANG Qin1; GUO Ai-ming1; HU Bo-ran2; (1.Jiangxi Agricultural Engineering College,Yichun,Jiangxi 331200；2.College of Food Science and Engineering，Yangzhou University，Yangzhou,Jiangsu 225009)

Abstract:: Composite fining agent，casein，PVPP，gelatin and egg white powder were used to clarify the ginkgo biloba wine with single factor experiments,then stability of the wine was analysed.The results showed that five fining agents were all achieved good clarity and stability，while addition dose of egg white powder was above 0.06 g/L and gelatin was above 0.09 g/L,the effect of clarification was better with transmittance more than 80%.in general,egg white was better than other controls by dose 0.09 g/L.

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Last Update: 2015-02-25