Comparative on Clarification Effects of Four Kinds of Clarifying Agents on Ginger Pear Wine

In order to improve the clarity of ginger pear wine,four kinds of clarifying agents were used such as bentonite,gelatin,chitosan and diatomite.In this paper,the effects of bentonite,gelatin,chitosan and diatomite on the light transmittance and chroma of ginger pear wine were compared by single factor experiment,and the physical and chemical indicators,volatile flavor substances changes of ginger pear wine after clarification were analyed.The results showed that clarifying for 48 h at 15℃,the optimum clarification concentrations of the four kinds of clarifying agents were bentonite 0.25 mg/100 mL,gelatin 0.05 mg/100 mL,chitosan 0.06 mg/100 mL,diatomite 0.04 mg/100 mL. Compared with the method of natural sedimentation,the light transmittance of ginger pear wine after treatment with clarifying agent increased from 80.20% to 90.20%,85.70%,86.13%,85.00%,of which the clarification effect of bentonite was the most ideal,the light transmittance was 90.2%,the sensory score increased from 65.00 points to 84.30 points,the volatile alcohols and esters were richer,and the taste was full and the aroma was pleasant.