Optimization of clarification process of Ponkan wine

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.