山葡萄酒浑浊的控制措施  

Prevention Methods against the Precipitate in Amur Grape Wine

作　　者：张文英[1] 李长山[1] 

机构地区：[1]吉林农垦特产高等专科学校食品加工系,吉林132109

出　　处：《酿酒科技》2000年第6期74-75,共2页Liquor-Making Science & Technology

摘　　要：山葡萄酒浑浊的主要原因有酵母菌自溶、微生物污染、氧化过度、蛋白质和酒石酸盐过多等。生产中常采取的控制措施有添加果胶酶、及时分离酒脚、严格下胶、冷处理、防止微生物污染、做好原料的分选工作等。The main causations for the precipitate in amur grape wine are microzyme self-dissolve, microbial contamination, excessive oxidation and over quantity of tarter muriatic acid etc.The prevention methods usually used in the production are addition of pectolase, seperation of liquor lees timely, strict addition of glue, cold management, prevention of microbial contamination and meticulous sieve work for raw materials etc.(Tran.by YUE Yang)

关 键 词：山葡萄酒 浑浊 质量控制 果胶酶 冷处理 

分 类 号：TS26[轻工技术与工程—发酵工程]