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Journal of Tea Science ›› 2011, Vol. 31 ›› Issue (6): 537-545.doi: 10.13305/j.cnki.jts.2011.06.010

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Selection of Clarifiers of Fermented Tea Wine

QIU Xin-ping, LI Li-xiang*, NI Yuan, XU Rui-rui, JIANG Qi-zhong   

  1. Key Laboratory of Tea & Medicinal Plants and Product Safety, Ministry Of Agriculture, Anhui Agricultural University, Hefei 230036, China
  • Received:2011-04-01 Revised:2011-08-25 Online:2011-12-15 Published:2019-09-09

Abstract: Six clarifiers including bentonite, gelatine, chitosan, casein, diatomite and PVPP were applied separately in the clarifying treatment of fermented tea wine and their effects were evaluated through the determination of the light transmittance, absorbency value, alcoholicity, residual sugar, polyphenol compound and acidity of the fermented tea wine. Results indicated that the optimum addition quantity of bentonite, gelatine, chitosan, casein and diatomite were 0.6g/L, 0.2g/L, 1.0g/L, 0.2g/L and 0.4g/L, and PVPP was not suitable as clarifier of tea wine. And chitosan was the best clarifier for the tea wine.

Key words: tea wine, clarifer, clarification, bentonite, gelatin, chitosan, casein, diatomite, polyvinyl ploypyrrolidone(PVPP)

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