Studies On Clarification And Stability Of Apple Wine

Based on large number of references, the process on the clarification and stability of apple wine was designed in which the feculence in the apple wine system was concerned. The influence of clarifier on clarification and stability of apple wine, particularly the influence of glutin, chitosan, egg white, chitosan-glutin, egg white-glutin, chitosan-egg white, refrigeration and resin on throughput ( T ) and the content of hydroxybenzene (H) has been studied. Moreover quadratic equation of every clarifier was set up to show the relationship of the addition of clarifier andBecause there is no GB criterion and industry criterion in apple wine clarification and stability, based on experiments our own criterion has been established: T must be above 95%, H lower than 900 mg/L and protein be steady. Apple wine clarified by single clarifier is clearer than that clarified by compound clarifier except for chitosan-glutin. Though the effect of lowering hydroxybenzene by compound clarifier is similar to that by single clarifier, compound clarifier is much cheaper than single clarifier. Refrigeration can accelerate potassium hydrogen tartrate to separate out. From the quadratic equations and figures of clarification we get the results: 2.95% chitosan (refrigeration) or 0.26% egg white (refrigeration) can ensure the eligibility of clarification and stability. Chitosan-glutin is an ideal cheap compound clarifier, 1-0.44(%) chitosan-glutin can ensure the eligibility of clarification and stability. If the apple wine treated by chitosan-glutin flows through resin the result will be better.Qin Yan (Applied Chemistry) Directed by Prof. Song Jirong...