关键词: 柿子酒, 澄清, 香气成分

Abstract: In order to reduce the turbidity of the persimmon wine and improve the wine quality, natural clarification, membrane filtration clarification, centrifugal clarification and clarification of clarifying agents were used. The results showed that the clarification effect of clarifying agents was the best. The light transmittance was the highest when the chitosan added amount was 0.04 g/L, reaching 96.8%. The electronic nose was used to analyze the aroma components. The column temperature was 40 ℃, the injection port temperature was 200 ℃, the injection port pressure was 25.0 kPa, and the injection port flow rate was 10.0 mL/min. Under these conditions, there was little difference in volatile aroma components in wine between clarification of chitosan and naturally clear persimmon, and the clarification effect is ideal when chitosan is used as a clarifying agent.

Key words: persimmon wine, clarification, aroma components