结束主酵的桔子酒缺乏醇厚的口味和澄清的外观，研究发现在10℃下后酵21 d,陈酿90 d,添加0.03%的壳聚糖澄清剂后，酒液的品质得到较大的改善，具有较优的色、香、味。%Post-processing technique of the orange wine was studied. Desirable flavor and aroma occurred with addition of 0.03% chitoson after the post-fermentation for 21 days at 10℃, and aging for no less than 90 days. Chitoson was proved to be useful to increase the clarity and stability of orange dry wine. At the same time, chitoson was a kind of cheap clarifying agent that would not affect nutritional ingredients and flavor of the wine.
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