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Effects of Compound Clarifying Agents on Clarification of Nanguo Pear Wine(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2017年10
Page:
122-126
Research Field:
Publishing date:

Info

Title:
Effects of Compound Clarifying Agents on Clarification of Nanguo Pear Wine
Author(s):
YE Chunmiao
(Department of Chemical Engineering，Liaoyang Vocational College of Technology,Liaoyang,Liaoning 111000)
Keywords:
Nanguo pear wine; clarifiers; clarity
PACS:
-
DOI:
10.11937/bfyy.201710028
Abstract:
Chitosan，PVPP，attapulgite，bentonite and gelatin were used as clarifying agents.The optimum conditions for the preparation of compound clarifier were investigated by means of single clarification and compound clarification，in order to obtain the best Nanguo pear wine clarification method.The results showed that the optimal conditions of chitosan and PVPP compound,2.5∶1 ratio，water bath temperature of 50 ℃，water bath time was 60 minutes.Under this condition，the Nanguo pear wine clarification degree was 90.5%，the sensory score was 94 points，and the effect of compound clarifying agents on physicochemical index of Nanguo pear wine was not obvious.

References:

 

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Last Update: 2017-06-02