黄酒超滤用膜的研究  

RESEARCH OF ULTRAFILTRATION MEMBRANES IN RICE WINE PREPARTION

作　　者：何昌生[1] 王炳南[1] 朱娜姗 孙雪雁 

机构地区：[1]国家海洋局杭州水处理中心,310012

出　　处：《水处理技术》1993年第4期209-214,共6页Technology of Water Treatment

基　　金：浙江省科委重点课题

摘　　要：本文主要研讨了PAN膜、PS膜、PSA膜和CA膜提纯黄酒。超滤后的黄酒在色、香、味方面均优于未处理黄酒,并观察了各种超滤膜在酒类的结构和化学稳定性能。The purification of the rice wine with PAN, PS, PSA and CA ultrafiltration membranes seperately is described. The color, odor and taste of the rice wine ultrafietrated are better than those of the one unfiltrated. Ultrafiltration membranes after immersion in rice wine for one year still keep their chemical and physical stabilities.

关 键 词：黄酒 化学物理性能 超滤膜 

分 类 号：TS262.4[轻工技术与工程—发酵工程]