唐 智^1，2，5，喻学淳^1，2，5，胡永奇^1，2，5，徐 文³，袁辛锐^3，4*

（1.泸州老窖股份有限公司，四川泸州 646000；

2.泸州品创科技有限公司，四川泸州 646000；

3.四川大学轻工科学与工程学院，四川成都 610065；

4.中国农业科学院都市农业研究所，四川成都 610000；

5.四川同酿白酒产业技术研究院有限公司，四川泸州 646000）

摘要：本文以新鲜酿造的桂圆果酒为研究对象，比较壳聚糖、皂土和明胶3种澄清剂对其透光率和感官品质的影响，从中筛选出壳聚糖和皂土作为复合澄清剂，研究二者体积比、温度和时间对桂圆果酒的澄清度、感官品质和主要活性成分含量的影响。结果显示，澄清剂处理可明显提高桂圆果酒的透光率和感官评分，但会降低果酒中的多酚和多糖含量。3 种澄清剂处理的桂圆果酒中，皂土澄清果酒的透光率最大（93.2%），感官评分较高（80.1分）；壳聚糖澄清果酒则具有最高的感官评分（83.3分）和较高的透光率（90.3%）。最终选择壳聚糖溶液与皂土悬浊液复配的悬浊液（体积比1∶3，总质量浓度1%）作为澄清剂，澄清条件为100 mL果酒中添加10 mL复配悬浊液，4 ℃下静置10 d。在此条件下澄清后的桂圆果酒透光率达到95.4%，感官评分为87.4分，多糖和多酚含量分别为61.69 mg/100 mL和46.32 mg/100 mL。采用复合澄清剂澄清的桂圆果酒具有透明的酒体和良好的稳定性，并含有一定量的活性成分。

关键词：桂圆果酒；澄清剂；透光率；感官品质；活性成分

中图分类号：TS262.7    文献标识码：A    文章编号：1674-506X（2022）04-0025-0007

Study on the Clarification Effect of Compound Clarifier on Longan Fruit Wine

TANG Zhi^1，2，5, YU Xuechun^1，2，5, HU Yongqi^1，2，5, XU Wen³, YUAN Xinrui^3，4*

（1.Luzhou Laojiao Co., Ltd., Luzhou Sichuan 646000, China;

2.Luzhou Pinchuang Science & Technology Corporation Ltd., Luzhou Sichuan 646000, China;

3.College of Biomass Science and Engineering, Sichuan University, Chengdu Sichuan 610065, China;

4.Institute of Urban Agriculture, Chinese Academy of Agricultural Sciences, Chengdu Sichuan 610000, China;

5.Sichuan Tongniang Baijiu Industrial Technology Research Institute Co., Ltd., Luzhou Sichuan 646000, China）

Abstract：The fresh longan fruit wine was taken as the research subject, the effects of three clarifiers including chitosan, bentonite and gelatin on its light transmittance and sensory quality were compared, and the former two were screened out as a compound clarifier to clarify the wine in this paper. The effects of their volume ratio, temperature and time on the clarification degree and the sensory quality of the wine and its content of main active components were studied. The results showed that clarifier treatment could significantly improve the light transmittance and sensory score of the wine, but could reduce its content of polyphenols and polysaccharides. Among the wine samples treated by the three clarifiers, the wine clarified with bentonite had the biggest light transmittance (93.2%) and the second higher sensory score (80.1),  and the wine clarified with chitosan possessed the highest sensory score (83.3) and the second higher light transmittance (90.3%). A compound suspension composed of chitosan solution and bentonite suspension (their volume ratio of 1:3, and total volume concentration of 1%) was selected as the clarifier. The clarification condition was to add 10 mL of compound suspension to 100 mL of longan fruit wine and let it stand at 4 ℃ for 10 d. After clarification under this condition, the wine had the light transmittance of 95.4% and the sensory score of 87.4, and its contents of polyphenols and polysaccharides were 46.32 mg/100 mL and 61.69 mg/100 mL respectively. The wine clarified by this compound clarifier not only has transparent body and good stability, but also contains certain amount of active components.

Keywords：longan fruit wine; clarifier; light transmittance; sensory quality; active components

doi：10.3969/j.issn.1674-506X.2022.04-005

收稿日期：2021-11-03

基金项目：中央高校基本科研业务费专项基金项目；泸州市科技计划项目（2018CDLZ-03）

作者简介：唐智（1988-），男，本科。研究方向：白酒酿造。

*通信作者：袁辛锐（1995-），女，硕士，研究实习员。研究方向：食品营养与安全。

引用格式：唐智,喻学淳,胡永奇,等.复合澄清剂对桂圆果酒的澄清作用研究[J].食品与发酵科技,2022,58(4):25-31.