对延迟绍兴黄酒沉淀的探讨  

Investigation on Delaying Precipitation in Shaoxing Yellow Rice Wine

作　　者：魏桃英[1,2] 汪钊[2] 毛国芳[3] 

机构地区：[1]浙江工业职业技术学院,浙江绍兴312000 [2]浙江工业大学,浙江杭州310014 [3]会稽山绍兴酒股份有限公司,浙江绍兴312030

出　　处：《酿酒科技》2013年第6期88-90,共3页Liquor-Making Science & Technology

摘　　要：用分光光度法测定过滤后绍兴黄酒的浊度,选取一批酒样,测定其过滤及精滤后的浊度,以此实验结果分析出引起黄酒浊度高的主要为操作不当、设备不净等因素所造成。针对此提出相应的对策:规范操作、改良工艺、清洁生产等。结果表明,经此改良后可使绍兴黄酒的浊度降低,且延迟沉淀时间。A batch of yellow rice wine samples was selected,after the filtration and secondary filtration,the turbidity of wine samples was measured by spectrophotometric method.Through the analysis of the experimental data,high turbidity was mainly induced by improper operating and unclean apparatus etc.Accordingly,the countermeasures including standardized operating,technical improvement and clean production were put forward,which could reduce the turbidity in wine samples and delay the precipitation.

关 键 词：分光光度法 浊度 绍兴黄酒 沉淀 

分 类 号：TS262.4[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]