Ultrasonic-assisted optimization of the clarification process of black glutinous rice wine
To address the issues of turbidity and instability in the structure and color of anthocyanins in black gluti-nous rice wine,this paper uses black glutinous rice wine as the raw material.Based on the traditional brewing process,different clarifiers are applied to treat the wine,and the optimal clarifier is selected.Ultrasound is used as an auxiliary clarification device,with the clarity of the black glutinous rice wine as the reference indicator.The ul-trasound clarification process is optimized through single-factor and response surface analysis,and the wine is sub-jected to component analysis and sensory evaluation.The results indicate that when the acidic protease addition is 0.7 g/L,the ultrasonic power density is 396 w/cm2,the ultrasonic time is 27 minutes,and when the ultrasonic tem-perature is 36 ℃,the clarity of the wine reaches 88.76％,representing a significant increase of 26.8％compared to the control group.The sensory score also improves by 15.7％,while the content of various components in the wine remains largely unchanged.The process adopted in the experiment has minimal impact on the wine's components,and it is simple,effective and highly operable,moreover,it holds promising application prospects.
black glutinous rice wineclarifyultrasonicacid proteaseprocess optimization
万方数据
维普
