Study on the Technology for Clarification and Stabilization of Strawberry Wine

Abstract:

With clarity and chroma as assessment indicators，the processing technology for clarification and stabilization of strawberry wine was studied through clarifying agent screening and cold treatment in this study. Results showed that strawberry wine reached a high clarity after clarified with casein or chitosan，whereas its chroma was also greatly affected. Bentonite made strawberry wine reach a certain clarity with a little effect on chroma. Strawberry wine obtained a long-term high clarity after clarified with chitosan or bentonite followed by cold treatments. Bentonite showed less effects on chroma of strawberry wine compared with chitosan. Therefore，clarified with bentonite of 600 mg/L and combined with cold treatments could be as an optimal method for clarification and stabilization of strawberry wine.