Clarifying effect of different clarifying agents on chaenomeles juice and wine

The turbidity and precipitation affect seriously sensory quality of chaenomeles juice and wine. In order to reduce the harmful effects of turbid chaenomeles juice on fermentation and to ensure the sensory quality of fruit wine, pectinase was used to clarify chaenomeles juice in this experiment. The gradient of pectinase dosage was designed into 20, 25, 30, 35, 40 and 45 mg/L. The optimum dosage of pectinase selected was used for clarifying chaenomeles juice. chemical clarification method (bentonite and chitosan) was employed to clarify and stabilize the raw wine, improve its appearance and reduce the risk of diseases in the storage process, by designing the gradient of bentonite dosage, 0.8, 0.9, 1.0, 1.1, 1.2 and 1.3 g/L to select the most suitable amount of bentonite, whereas the gradient of chitosan for 1.2, 1.5, 1.8, 2.1, 2.4 and 2.7 g/L to the same effect. The optimum dosage of bentonite and chitosan were applied to chaenomeles wine to analyze and compare the clarifying effect of both two to wine, while the clarification indexes, such as anthocyanin content, turbidity, chroma and light transmittance were determined. The best dosage of pectinase was selected as 35 mg/L, the color 2.425, the light transmittance 54.7% and the best clarification effect of chaenomeles juice was obtained after clarifying 5 h. The best clarifying effect was obtained under the light permeability 29.3% and turbidity 90.04 NTU in chaenomeles wine through the best bentonite dosage of 1.0 g/L after clarifiing 12 h. While the best dosage of chitosan to clarify the chaenomeles wine was 1.8 g/L, which made the light permeability 9.80% and the turbidity 199.2 NTU after 12 h. The chaenomeles juice treated with 35 mg/L pectinase had higher the clarification efficiency and effect, and the color remained intact. While the clarifying effect of 1.0 g/L bentonite solution on chaenomeles liquor was better than that of 1.8 g/L chitosan treatment.