黄酒非生物浑浊和沉淀的特点与解决方法  

Non-biological Turbidity of Yellow Rice Wine & Precipitation Characteristics & the Solutions

作　　者：林峰[1] 白少勇[1] 

机构地区：[1]浙江大学化学系,浙江杭州310028

出　　处：《酿酒科技》2005年第10期68-74,共7页Liquor-Making Science & Technology

摘　　要：黄酒产品在货架期容易发生非生物浑浊和沉淀,浑浊沉淀形成的机理主要有蛋白质沉淀、铁沉淀和氧化沉淀。参与沉淀的物质有单宁、多糖、蛋白质、多酚等物质及Fe,A l,M g,C a等金属元素。解决黄酒沉淀的方法有:①过滤处理法,包括膜过滤法、微滤与冷冻处理法和管式膜超滤法;②澄清助剂处理法,包括吸附型澄清助剂、酶制剂型澄清助剂、稳定型澄清助剂和复合型澄清助剂处理法。(孙悟)Non-biological turbidity and precipitate easily occurred in yellow rice wine on shelf. The mechanism of precipitate formation mainly covered protein precipitate, iron precipitate and oxidation precipitate. The substance involved in precipitation mainly included tannin, polysaccharide, protein, polyphenol and metal ions such as Fe, AI, Mg and Ca etc. The methods to settle the problem of precipitate in yellow rice wine were summed up as follows： ①filtration treatment including membrane filtration, micro-filtrating and freezing treatment and tubular membrane ultrafiltration method; ②claritier treatment including absorptive clarifier treatment, zymin clarifier treatment and compositive clarifier treatment etc.

关 键 词：黄酒 非生物浑浊与沉淀 解决方法 

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]