使用单宁提高烹调黄酒非生物稳定性的研究  

Study on using tannin to improve abiological stabilization of rice wine

作　　者：李颖宪[1] 孙连贵[1] 李干[1] 

机构地区：[1]天津科技大学,天津300222

出　　处：《中国酿造》2004年第12期15-16,共2页China Brewing

摘　　要：单宁是一种植物多酚,它可以与溶液中的蛋白相结合形成沉淀,提高溶液的非生物稳定性。用单宁作为黄酒的澄清剂具有添加量小,使用方便,作用时间短,效果明显等优势。把单宁作为提高黄酒非生物稳定性的添加剂具有重要的推广价值。Tannin is a plant polyphenol. It could combine protein in solution to form sediment so as to improve abiological stabilization of the solution. It has many advantages as the finings of rice wine, such as small addition quantity, convenient operation, short reactive time, obvious effect, and so on. It is of great value to use tannin as finings for improving abiological stabilization of rice wine.

关 键 词：单宁 烹调黄酒 非生物稳定性 

分 类 号：TS262.4[轻工技术与工程—发酵工程]