采用5种澄清剂对苹果醋进行澄清试验，结果表明，各澄清剂对苹果醋的澄清均有一定效果，琼脂和2种复合澄清剂效果接近，但经琼脂和复合澄清剂处理过的苹果醋有少量悬浮物。硅藻土和明胶的澄清效果均较好，但明胶对苹果醋的风味有一定影响。根据对比和感官评定，确定的最佳澄清剂为硅藻土，添加质量浓度为0.4 g/L，处理时间为24 h，处理后的苹果醋上清液澄清透亮，透光率达到96.62%，分界面明显，无悬浮物，口感良好、口味协调。

Five kinds of clarifying agents were used in this test to clarify apple cider vinegar. The results show that each group of clarifying agents have a certain effect on the clarification of apple vinegar. The clarification effect of agar was close to two composite clarifying agents， but a small amount of suspended matter occurred in the apple cider vinegar treated by agar and composite clarifying agents. The clarification effects of diatomite and gelatin are relatively good， but the gelatin has certain influence on the flavor of apple cider vinegar. Based on the contrast test and sensory evaluation， diatomite was selected as the best clarifying agent， with the additive mass concentration of 0.4 g/L and the processing time of 24 hours. After processing， the supernatant of apple cider vinegar is clarified and bright， with light transmittance reaching to 96.62%. And the interface is clear， no suspended matter occurring. The taste is desirable and the flavor is harmonious.

TS275.4

国家自然科学基金地区基金项目(31460449)；现代农业产业技术体系建设专项(CARS-28)。