黄酒的氧化沉淀机理研究  

Oxidizing sedimentation of rice wine

作　　者：邹慧君 林峰[2] 白少勇[2] 谢广发 周建弟 

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,浙江杭州310028

出　　处：《中国酿造》2005年第10期23-25,共3页China Brewing

摘　　要：研究了黄酒氧化沉淀的产生机理。通过向酒体中通入空气和添加过氧化氢等模拟实验和成分分析表明,酒体中的溶解氧可与多糖、蛋白质和单宁等作用形成浑浊(即氧化沉淀)。铁离子可能参与氧化沉淀过程,温度对此过程也有影响。This article reported the forming mechanisms of oxidizing sedimentation of rice wine. Simulate experiment, which rice wine was aerated and added with H2O2, and the content analyses showed that the oxygen dissolved in rice wine reacting with amyloses, proteins and tannin may produce the visible turbidness （oxidizing sedimentation）. Iron ions maybe participate in oxidizing sedimentation, which was affected by temperature.

关 键 词：黄酒 氧化沉淀 机理 处理方法 

分 类 号：TS262.4[轻工技术与工程—发酵工程]