谈黄酒的非生物性浑浊和沉淀  

Discussion on Non-biological Turbidity and Precipitation of Rice Wine

作　　者：魏桃英[1] 寿泉洪[1] 唐国芳[1] 

机构地区：[1]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《酿酒》2009年第4期56-57,共2页Liquor Making

摘　　要：黄酒产品在储存与销售期间容易发生非生物性浑浊与沉淀,产生沉淀的物质是蛋白质、多糖、多酚、金属离子;形成沉淀的机理是蛋白质沉淀与氧化沉淀;用物理与化学的方法来解释实际中碰到的一些问题,最后提出减少沉淀的方法。Non-biological turbidity and precipitate easily occurred in yellow rice to store up and market; The substance involved in precipitation mainly included protein polysaccharide, polyphones and metal .The mechanism of precipitate formation mainly covered protein precipitate and oxidation precipitate. The methods to settle some problem of meet in particles.At last it suggest measures about precipitate has decreased.

关 键 词：黄酒 浑浊 沉淀 方法 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]