Natural clarification, centrifugal clarification, bentonite clarification, diatomaceous earth to clarify, chitosan clarification and gelatin clarification to clarify the effects and non-biological stability of jujube wine. 研究了6种澄清方法(自然澄清、离心澄清、皂土澄清、硅藻土澄清、壳聚糖澄清和明胶澄清)对红枣果酒澄清效果和非生物稳定性的影响。
Centrifugal clarification, freezing clarification, gelatinum and diatomite had bad effect. 离心澄清、冷冻澄清、明胶和硅藻土处理沙棘果酒时,澄清效果均不理想。