Comparative on Clarification Effects of Different Kinds of Clarifying Agents on Black-garlic Jujube Wine
GUAN Yong-sheng，SU Cheng-yong*，LI Juan，QIAN Yao，LV Guo-hui
（College of Chemical Engineering，Xuzhou College of Industrial Technology，Xuzhou 221140，China）
Abstract: The clarification experiments of black-garlic jujube wine were performed with different single clarifying agents and compounds of clarifying agents. Here，the results showed that the clarification effect was obviously different when different clarifying agents and compounds of clarifying agents were used. The clarification effect of the compounds of clarifying agents was better than that of single clarifying agents. Among them，the clarification effect of chitosan and pectinase compounds was the best one with the light transmittance reached to 100.0%，when the optimal composite ratio is 1∶1 and the total agent amount is 0.20g/100mL. After clarification，the stability of the wine is increased，with more clarity in color and the stronger taste.
Key words: black-garlic jujube wine；clarifying agent；light transmittance
（2020年 第23卷 第2期）