The Rubber Under Different Clarifying Agent For Meile Dry Red Wine Clarification Effect Research

This paper use the adding Clarifians method to clarify red wine,and it liquors to the tannin,protein,metal complexes,as well as some pigments and fruit glial reaction,these flocculation occurred will remove these substances,thereby enhancing the clarification and stability of wine.Through research,it initially determined Chitosan and PVPP-Chitosan methods are the more ideal ways to clarify wine,but also to determine the best amount of the clarification and the best operating conditions,expect that it is a reference to resolve the turbidity problems of wine after bottling,at the same time it has some practical guide to improve the clarity,the stability and quality of wine.1.The effects of clarifying Through various single agent show that chitosan is the best clarifier to clarify red wine,with a minimum amount of 0.05%,with the shortest time for 4-5 hours,and the clarity of wine up to 96%or more,the period of stability in the natural storage is the longest,up to 5 months;hot and cold treatment and oxidation tests were not muddy sediments phenomenon,we can achieve the effect of lasting stability,wine after bottling is in a clean phenomenon for a fairly long time.Its best clarify conditions are as follows:the amount of 0.05%,20? temperature,function time for more than 4 hours.2.Test results of clarifying show that chitosan and PVPP are better than other three clarifying agents,PVPP-Chitosan compound is the ideal combination of clarification.By clarifying orthogonal test that the best conditions of PVPP-Chitosan compound clarification are:PVPP 0.05%,chitosan 0.04%,temperature 20?,function time more than 4 hours.and PVPP-Chitosan compound clarification method causes wine rate to be possible to achieve 98.86%,to clarify results obviously,is better than a single PVPP and chitosan method.3.PVPP-Chitosan compound method has little effect on the main physical and chemical compositions of wine,it will not change the original characteristics of the wine;compares with the single PVPP and the chitosan method,the compand method in maintaining red wine color,aroma and taste is superior to a single PVPP and chitosan,therefore PVPP-Chitosan compand method is a better clarification method than a single method,it can effectively enhance and improve the quality of red wine.