低度姜酒浑浊的特点及解决方法探讨  

Characteristics and solutions of the turbidity of low-alcohol ginger wine

作　　者：孙静[1] 

机构地区：[1]莱芜职业技术学院生物教研室,山东莱芜271100

出　　处：《中国酿造》2011年第3期21-23,共3页China Brewing

摘　　要：低度姜酒在生产销售过程中,易出现失光、浑浊等现象,通过分析姜酒非生物浑浊的类型与沉淀的成因、参与物质和影响因素,提出了通过加工工艺、过滤澄清工艺解决浑浊与沉淀的方法。希望为酿酒企业解决低度姜酒浑浊的问题提供参考。The low-alcohol ginger wine was prone to losing light and having turbidity during its production and market period. These could affect appearance quality, the taste flavour and stability of the low-alcohol ginger wine. Through analysis of the causes and types of ginger wine turbidity and precipitation and influencing factors, this article presented methods to solve the problem of turbidity and precipitation in low-ginger wine from material handling, clarification process, filtration technique and so on. it provided some references for brewing enterprises.

关 键 词：低度姜酒 非生物沉淀 浑浊 

分 类 号：TS262.8[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]