关于黄酒非生物性浑浊问题的研究进展  

Research progress non-biological turbidity of yellow rice wine

作　　者：赖樱花[1] 成坚[1] 李勇波[1] 白卫东[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院广东黄酒研究中心,510225

出　　处：《中国酿造》2011年第3期17-20,共4页China Brewing

摘　　要：介绍了黄酒浑浊的形成原因,概述了黄酒非生物性浑浊的类型、主要成分分析及其控制措施,分析了不同酒所存在的浑浊问题以期找到解决黄酒非生物性浑浊的方法,综述了黄酒非生物性浑浊的研究进展,并对未来的研究作出展望。In this paper, the causes of yellow rice wine turbidity were introduced. The types of non-biologic turbidity of yellow rice wine and main components analysis of the turbidity were reviewed. The article also provided reference for settling non-biologic turbidity in product yellow rice wine. Research meaning on some potential problems was put forward. The available and economic control methods were proposed to solve turbidity problems in fermented liquor and fruit-vegetable beverages. Furthermore, the future of the research in this field was prospected.

关 键 词：黄酒 非生物性浑浊 控制措施 

分 类 号：TS262.4[轻工技术与工程—发酵工程]