关键词: 雪花梨, 干白酒, 氧化, 澄清, 二次沉淀

Abstract: The effects of color protection agent, enzyme, clarifying agent, stability, stale fermentation management on the quality of pear white wine were studied, by using biology technology. A suitable fermentation process was determined in the article. The results showed that high quality white wine could be produced by ostimum techniques such as; H2SO3 50～70 mg/kg +10 mg/kg VC +1g/L citric acid as color protection agent, 0.015% Smash enzyme at 20～25℃, 0.06%GY-Ⅰ and NLG added respectively as clarifying and stabilizing agents, heated 3 seconds at 90℃ and 7days at -5℃ in the second subsider treatment.

Key words: snow pear, dry white wine, oxidation, clarify, second subsider