Study on Clarification Effect and Stability of Fragrans Mead by Clarification Process

Abstract

In order to study the best clarification conditions of osmanthus honey wine, single factor experiment and orthogonal experiment were used. The experimental results show that: When the type of clarifying agent was chitosan, the concentration of clarifying agent was 0.25%, and the clarifying time was 14 h, the maximum light transmittivity was 80.8±0.10%. After cold and hot treatment, standing at room temperature and oxidation stability test results showed that the stability of osmanthus honey wine with chitosan and potassium pyrosulfite was the best, and the wine body could not only maintain the flavor of the original wine, but also maintain the flavor of the original wine. The storage time is longer.After clarification, the sensory evaluation of the product was 86.9±0.69 points, the light transmittance was 80.8±0.10%, and the alcohol content was 6.4±0.05 %Vol.