Abstract:

The compounds causing glossy ganoderma wine turbidity were identified, and the mechanisms involved
were investigated. The effects of clarifier type and amount, stirring time and standing time on clarification efficiency were
investigated by single-factor and orthogonal array designs. Corn flour was the best clarifier for glossy ganoderma wine and the
best concentration for clarifying wine samples with 28%, 38%, 45% and 53% (by volume) alcohol was 2, 3, 3 and 4 g/100 mL
by stirring for 15, 30, 30 and 45 min, respectively, before standing for 24 h.

Key words: glossy ganoderma wine, cause of turbidity, turbidity removal, corn flour