黄酒浑浊沉淀问题研究进展  

Research Progress of Turbidity and Deposition of Yellow Rice Wine

作　　者：赖樱花[1] 李勇波[1] 成坚[1] 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225

出　　处：《中国食物与营养》2011年第4期44-47,共4页Food and Nutrition in China

摘　　要：黄酒是我国一种古老的、营养丰富的低度发酵酒,其在存放过程中易产生浑浊,甚至沉淀,沉淀物虽然对人体健康无害,但严重影响其外观品质及感官质量。本文从解决问题的角度出发,综述了有关黄酒浑浊沉淀问题的研究进展,着重探讨引起非生物浑浊沉淀的原因及其相应的预防措施,旨在为黄酒的生产和研究提供一定的参考。Yellow rice wine is a kind of age-old and nutritional low proof brewed wine in China.It has strong impact on appearance and sense organ quality because of turbidity deposition during storage process.The article reviewed the research progress of yellow rice wine turbidity deposition and focused on the reasons of non-biological turbidity and corresponding precautionary measures.

关 键 词：黄酒 浑浊沉淀 原因 防止措施 

分 类 号：TS262.4[轻工技术与工程—发酵工程]