澄清助剂对黄酒成分与酒体稳定性的影响  

Investigation on the Composition Changes & Wine Body Stability of Yellow Rice Wine Treated by Common Clarifier

作　　者：丁美珍 林峰[2] 白少勇[2] 谢广发 

机构地区：[1]中国绍兴黄酒集团公司,浙江绍兴312000 [2]浙江大学化学系,浙江杭州310028

出　　处：《酿酒科技》2005年第8期74-76,共3页Liquor-Making Science & Technology

摘　　要：引起黄酒沉淀的主要因素有蛋白质、单宁与铁以及外部条件如温度、氧气等。吸附酒体蛋白质比较有效的助剂有单宁酸(去除率为52.8%)、卡拉胶(去除率为33.5%)和浙1号硅胶(去除率为33.2%);对多酚类物质有较大吸附作用的助剂有德国硅胶(去除率为4.33%)、PVPP(去除率为3.82%)和皂土(去除率为3.89%);对酒体热稳定性产生较大作用的助剂有卡拉胶、美国硅胶和活性炭。(孙悟)The main factors causing precipitate in yellow rice wine include proteins, tannin, Fe, and external conditions during storage such as temperature and oxygen etc.The auxiliaries to absorb proteins effectively include tannic acid （removal rate as 52.8 %）, carrageenin （removal rate as 33.5 %） ,and Zhe No.1 silica gel （removal rate as 33.2 %）.The auxiliaries to absorb polyphenol effectively include Germany silica gel （removal rate as 4.33 % ）, PVPP （removal rate as 3.82% ）, and bentonite （removal rate as 3.89 % ）. The auxiliaries helpful for wine heat stability include carrageenin, U.S. silica gel and active carbon. （Tran. by YUE Yang）

关 键 词：黄酒 澄清助剂 黄酒沉淀 稳定性 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]