瓶装黄酒出现“热浑浊”现象的预防和控制  

Prevention & Control of Heated Turbidity in Bottled Yellow Rice Wine

作　　者：祁传林[1] 

机构地区：[1]会稽山绍兴酒有限公司,浙江绍兴312030

出　　处：《酿酒科技》2006年第3期78-79,共2页Liquor-Making Science & Technology

摘　　要：黄酒的机械化灌装易出现“热浑浊”现象,直接影响产品质量和企业的经济效益。其主要由高温灭菌和灭菌后酒未冷却就装箱堆放引起。解决“热浑浊”的预防和控制方法有水冷法、风冷法和自然冷却法。Heated turbidity was a serious problem, mainly caused by rapid packaging before complete wine cooling alter high temperature sterilization and easily presented in mechanized bottle filling of yellow rice wine, which would directly influence wine quality and damage enterprise economic benefits. The prevention methods of heated turbidity included water cooling method, wind cooling method, and natural cooling method. （Tran. by YUE Yang）

关 键 词：黄酒 热浑浊 预防和控制 

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]