CUI Peiwu,CHEN Lin,LIAO Yan,et al.Clarification Process of Poria cocos Grape Wine[J].Northern Horticulture,2017,41(18):138-140.[doi:10.11937/bfyy.20170620]
茯苓葡萄酒的澄清工艺
- Title:
- Clarification Process of Poria cocos Grape Wine
- 关键词:
- 茯苓葡萄酒; 澄清工艺; Box-Behnken设计; 响应面分析
- 文献标志码:
- A
- 摘要:
- 以茯苓葡萄酒为试材，采用单因素试验，对果胶酶、皂土、壳聚糖、PVPP 4种澄清剂的澄清效果进行了对比分析，在此基础上采用Box-Behnken响应面设计对其澄清工艺进行优化。结果表明：最佳澄清剂为皂土，最佳澄清条件为皂土浓度2.80 g?L-1、温度16.56 ℃、澄清时间2.79 d。在此条件下，茯苓葡萄酒透光率可达（97.90±0.57）%，并经冷热处理和静置处理试验验证，处理后的酒体稳定性良好。经Box-Behnken响应面设计法得到的茯苓葡萄酒澄清工艺参数可为发酵型果酒的工业化澄清工艺提供必要的技术支持。
- Abstract:
- Poria cocos grape wine was used as test material，single factor experiment design was employed to screen the best clarifying agent among pectase，bentonite，chitosan and polyvinyl polypyrrolidone for Poria cocos grape wine clarifying.Then，Box-Behnken response surface design was used to optimize the clarifying process conditions with screened clarifying agent.The results showed that bentonite was the best clarifying agent，and the optimized clarifying process conditions were bentonite concentration 2.80 g?L-1，process temperature 16.56 ℃，and process time 2.79 days.Under conditions，the transmittance of Poria cocos grape wine could reach to (97.90±0.57)%，and also no significant indicator change was found after cooling and heating treatment，holding treatment experiments，respectively.These data concluded from Box-Behnken design experiments could provide the necessary technical support for the clarifying process of fermented wine in industry level.
参考文献/References:
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备注/Memo
第一作者简介：崔培梧（1983-），男，博士研究生，讲师，研究方向为生物发酵与酿造工程。E-mail:cuipeiwu@126.com.