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《Food Research and Development》 2017-22
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Effect of Compound Clarifying Agents on the Clarification of Red Raspberry Wine

YU Run-mei;JIANG Yan;ZHANG Hai-yue;ZHAI Shuo;College of Chemical and Life Science,Changchun University of Technology;  
The study aimed to discuss the optimum technology conditions for the clarification of red raspberry wine with the chitosan and bentonite as the compound clarifying agents and its stability.With the light transmittance rate of red raspberry wine as the response value,the effects of the ratio of compound clarifying agents,the temperature of water bath and the time of water bath on the clarification of red raspberry wine were studied by means of Box-Behnken center combination test and response surface methodology.The results showed that the optimum parameters of the compound clarifying agents of red raspberry wine,and the formula was as follows:compound clarifying agents' ratio 3 ∶ 1,bath temperature 45 ℃,bath time 35 min. The light transmittance rate was 91.26 % and the response surface fitted good predictive value of 91.32 %. The clarified wine was luminous red and transparent clear and had the features of rich nutrition,pure taste and good stability.
【CateGory Index】: TS262.7
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