民间传统保健黄酒的澄清方法  

Study on Clarify Methods for Traditional Functional Rice Wine

作　　者：权美平[1] 

机构地区：[1]渭南师范学院化学与生命科学学院,陕西渭南714000

出　　处：《湖北农业科学》2013年第16期3954-3956,共3页Hubei Agricultural Sciences

基　　金：陕西省科技厅自然科学基础研究计划项目(2011JQ4014)

摘　　要：对一种自制的民间传统保健黄酒成分进行检测,确定了影响黄酒非生物稳定性的主要成因,并采取各种澄清剂来提高此种黄酒的澄清度和非生物稳定性。结果表明,影响黄酒非生物稳定性的主要原因是蛋白质,其次是微量的单宁;澄清剂皂土处理过的黄酒稳定性最好,其次为101澄清剂。The components of a kind of traditional functional rice wine were detected; and the main factors affecting its nonbiological stability were identified. Various kinds of clarifying agents were adopted to increase the clarity and non-biological stability. The results showed that the dominant affecting factor on non-biological stability of rice wine was protein, followed by traces of tannin. The stabilizing effect of bentonite on rice wine was the best, followed by 101 clarifying agent.

关 键 词：黄酒 澄清度 稳定性 

分 类 号：S[农业科学]