The effect on different clarifiers clarify persimmon wine is studied and the technological parameters formula of persimmon wine in terms of perpendicular test is obtained. The result indicates that the co-clarifier of 0.5 g/L gelatin, 0.125 g/L tannin and 40 g/L PVPP may improve the transparent rate of the wine, and the wine is clear and has good color and flavor.
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NSTL
万方数据
维普
