Study on Clarification of Red Raspberry Wine with Pectinase
The study aimed to discuss the optimum technology conditions for the clarification of red raspberry fruit wine with pectinase. Red raspberry fruit wine was obtained through the fermentation after extracting the juice of red raspberry and then the wine was added with different amount of pectinase. The effects of pectinase adding amount,and different temperature,time and pH value of enzymolysis on the clarification of red raspberry fruit wine were studied through the single factor experiment. The optimum technology conditions for the clarification of red raspberry fruit wine with the pectinase were confirmed through the orthogonal test.The possibility of avoiding the post-turbidity occurrence of the red raspberry fruit wine through the clarification by the pectinase was also studied. Results showed that the optimum technology conditions for the clarification of red raspberry fruit wine with the pectinase were the pectinase adding amount of 0.4 mL/L,enzymolysis temperature of 35℃,pH value of 3.0 and time of 150 min. The clarified wine was luminous red and transparent clear and had the features of rich nutrition,pure taste and natural color of red raspberry. The use of the pectinase could well avoid the post-turbidity occurrence of the red raspberry fruit wine,so the pectinase used to clarify red raspberry fruit wine had the good application prospect.
NETL
NSTL
万方数据
维普
