黄酒非生物混浊的原因及解决办法  

Mechanism and solution of non-biological turbidity of rice wine

作　　者：汪建国[1] 汪琦[2] 

机构地区：[1]嘉兴酿造总公司,浙江嘉兴314000 [2]浙江树人大学,浙江杭州310015

出　　处：《中国酿造》2006年第8期57-59,共3页China Brewing

摘　　要：黄酒是由5种基本成分和几百种微量化合物组成的胶体溶液。形成黄酒非生物混浊的因素众多。该文介绍了黄酒中非生物混浊沉淀产生的7种原因及解决办法,在酿制好黄酒基础酒的前提下,采用贮存陈化、除浊澄清、冷冻吸附、过滤等,使酒体清亮透明。Rice wine was a kind of colloid solution containing 5 kinds of basic substance and several kinds of micro-composition. Non-biological turbidity of rice wine can be attrbuted to many reasons, seven causing factors and solutions were introduced in this paper. Clarified liquor body was got through maturation, freezing adsorption, filtration and clarification.

关 键 词：黄酒 混浊原因 酒脚成分 解决办法 

分 类 号：TS262.4[轻工技术与工程—发酵工程]