Selection of Clarifiers of Fermented Tea Wine

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

doi:10.13305/j.cnki.jts.2011.06.010

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

Selection of Clarifiers of Fermented Tea Wine

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

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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

bentonite / casein / chitosan / clarifer / clarification / diatomite / gelatin / polyvinyl ploypyrrolidone(PVPP) / tea wine

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QIU Xin-ping, LI Li-xiang, NI Yuan, XU Rui-rui, JIANG Qi-zhong. Selection of Clarifiers of Fermented Tea Wine[J]. Journal of Tea Science. 2011, 31(6): 537-545 https://doi.org/10.13305/j.cnki.jts.2011.06.010

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