Effect of filtration methods on the quality of mulberry wine
Using mulberry wine as experimental object,and using light transmittance,phenolic substance content,color and aroma compound compo-sition as the comprehensive evaluation index,the mulberry wine was treated by three different filtration methods:cardboard filtration,cardboard fil-tration with membrane fine filtration,and cardboard filtration with centrifugal fine filtration,and the quality of mulberry wine was analyzed by single factor tests.The results showed that there was no significant difference between the basic physicochemical indexes of wine samples after different fil-tration treatments(P＞0.05),the contents of total phenols,total anthocyanins,tannins and protein were significantly reduced(P＜0.05).There was no significant difference between color difference.Compared with raw wine,the aroma components contents of wine samples after different filtration treatment were significantly reduced(P＜0.05),and the aroma components contents of wine after cardboard with membrane fine filtration and cardboard with centrifugal fine filtration reduced 27.02％and 11.06％,respectively.Principle component analysis(PCA)results showed that,the score of the wine with cardboard centrifugal filtration was higher,which could improve the clarity of the sample and the stability of the colloid,while having less effect on the aroma.Therefore,1.5-3.0 μm cardboard filtration with 5 9C,7 000 r,40 min centrifugal fine filtration was the optimal filtration method to improve the quality of mulberry wine.
万方数据
维普
