Taking Ponkan wine as the research material,the application of mixed clarifiers (chitosan,bentonite,gelatin) in Ponkan fruit wine was discussed.On the basis of single factors experiment,the mixed clarifier formulation was determined by using D-optimal mixture method,the clarification process and conditions were optimized by using orthogonal experiment.The results showed that optimal mixed clarifier formulation was found to consist of 51％ chitosan,23％ bentonite and 26％ gelatin.The clarifying conditions were as follows:mixed clarifier 1.5 g/L,clarification temperature 25 ℃,clarification time 20 h,stiring speed 150 r/min.Under these conditions,the transmission rate of Ponkan fruit wine was 98.2％,and the content of total ester was 7.36 g/L.%以椪柑果酒为研究对象,探讨复合澄清剂(壳聚糖、皂土、明胶)在椪柑果酒澄清中的应用.在单因素实验的基础上,根据D-最优混料设计优化复合澄清剂的配比,通过正交实验设计优化澄清工艺条件.研究结果表明,复合澄清剂最佳配比为:51％壳聚糖、23％皂土、26％明胶;最佳澄清工艺条件为:复合澄清剂用量1.5 g/L、澄清温度25℃、澄清时间20 h、搅拌速度150 r/min.在此工艺条件下,澄清所得的椪柑果酒透光率达到98.2％、总酯含量为7.36 g/L.
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