Study On Clarification And Stabilization Of Stauntonia Chinensis DC Wine

The Stauntonia chinensis DC fermentation to fruit wine, it contains a variety of vitamins, SOD, oleanolic acid and so on, has the functions of polyphenols, hypoglycemic, anti-cancer and so on. This is invigorating the spleen and stomach, helps digestion, relieving alcoholism, lowering blood pressure and other physiological functions of alcoholic drinks. But the shelf-life of the drink appears to be lost light, turbidity and sediment, and other non-biological stability of the phenomenon, especially wine turbid.Through collected and detected for the sediment, that which protein is38.80%, and polyphenols is51.40%, the other is pectin, about9.80%, Crude fiber’s content is Very few, only1.70%, there is about78.50%tannin in the polyphenols.According to the composition of the precipitate components, this study of Stauntonia chinensis DC liquor’s clarification and stability, come to the following conclusions:1. Refrigeration:In1℃refrigeration of clarifiers agent effect and the stability are improved to different degrees.2. Single clarifier:in the seven kinds of single clarifiers, after clarification the light transmittance from high to low were bentonite, chitosan, PVPP, egg white, gelatin, casein, agaragar, the influence on Stauntonia chinensis DC liquor’s color size from high to low were bentonite, PVPP, gelatin, egg white, casein, chitosan, agaragar. But the Clarification of egg white gelatin casein agaragar were not well, even the casein and agaragar to be turbidity. The Clarification of PVPP, chitosan and bentonite were well, the light transmittance of bentonite was best, get up to93.54%, but the influence on Stauntonia chinensis DC liquor’s color was seriously. After clarification the light transmittance reduced from0.989to0.643. Influence of dosage of chitosan on Stauntonia chinensis DC liquor’s color keep the best. After clarification the absorbency reduced from0.989to0.804, but the light transmittance was weak than dosage of bentonite, only90.16%; After clarification by PVPP the light transmittance get up to87.90%, absorbency from0.989low to0.589, the influence on Stauntonia chinensis DC liquor’s color was seriously, but better than dosage of bentonite. According to the Influence of light transmittance and absorbency on Stauntonia chinensis DC liquor, we can know that in all of the single clarifiers, the clarification of chitosan was best.3.Compound clarifier:three kind of Compound clarifier, after clarification the light transmittance from high to low were chitosan-bentonite, PVPP-bentonite, PVPP-chitosan; the influence on Stauntonia chinensis DC liquor’s color size from high to low were PVPP-bentonite, chitosan-bentonite, PVPP-chitosan, the influence of the influence on Stauntonia chinensis DC liquor’s color and aroma was little. After clarification by chitosan-bentonite the light transmittance was best.4. The effect of clarifier decreasing the polyphenol content of Stauntonia chinensis DC wine polyphenols:after clarification by chitosan, chitosan-bentonite clarifiers, PVPP-bentonite clarifiers, Stauntonia chinensis DC wine polyphenol content were reduced to900.00mg/L. Chitosan, chitosan-bentonite, PVPP-bentonite clarified wild papaya wine polyphenol content were down to835.26mg/L,803.75mg/L and812.54mg/L. The effect of decreasing the polyphenol of chitosan-bentonite clarifier is best beteew three clarifier.5. Clarifier on Stauntonia chinensis DC wine flavor impact:chitosan-bentonite clarifier on Stauntonia chinensis DC wine aroma affected, chitosan-bentonite clarifier of Stauntonia chinensis DC wine flavor produced some effect.