|
Vie investigated the clarification effects of foxtail millet wine, a traditional wine in Cheju island, by centrifugation, protease treatment and ultrafiltration(UF). It was difficult to remove completely cloudy substances in foxtail millet wine only by centrifugation. With protease concentration of 5X 10⁴% (w/v) at 35℃, for 2 hrs, foxtail millet wine was clarified effectively. Papain and bromelain appeared similar effects to the clarification of wine, but ficin was inferior to those. Ultrafiltration with pore size 100 K and 0.22 hum membranes had appeared better clarification effects than the best result of enzyme treatment, and then was considered as a simple and economic method.
|