| Refined white wine is a traditional superior wine product fermented by using Qingxu local longan grape resources as raw materials.In this paper,in view of the color change and the precipitation of wine in the Refined white wine,the characteristic reaction experiment of the turbid sediment in the wine is carried out,and different clarifying agents are treated to select the best clarifying agent,and the response surface method is used to analyze it.The clarif ication conditions were optimized,and finally the stability and sensory evaluation of the clarified wine were carried out.The main findings are as follows:(1)The reason for the turbidity of the color change of the Refined white wine is that the tannin content in the wine is too high and the oxidative degeneration is caused.(2)Cholesterol,gelatin,casein,CMC and PVPP were used as clarifying agents to clarify Refined white wine.The results showed that bentonite,gelatin and casein had signif icant effects on the clarification effect of Refined white wine(P<0.05).The effect of clarifying agent on alcohol content was not significant(P>0.05),and the effect of CMC on soluble solids was the most significant(P<0.05).Casein absorbs the most phenolic substances,which is 28.74% lower than that of the original wine in 2017.(3)The best conditions for casein clarification of Refined white wine are: casein addition amount 500 mg/m L,clarification time 5.04 h,clarif ication temperature 6 °C,theoretical clarity is 98.11%.Repeated verification tests were performed with an actual value of 98.07 % and a relative error of less than 1%.The casein-treated wine sample is clear and shiny,from yellow to golden yellow of the original wine.The aroma is pure,elegant,with ripe fruity,sweet and mellow taste,and sweet and sour.After standing at room temperature for 6 months,the clarity was 97.53%,no precipitation occurred,the wine remained clear and translucent,and the mouthfeel and aroma did not change significantly. |
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