发酵酒澄清方法的研究进展  

Research Progress in Clarification Methods of Fermented Wine

作　　者：李阳[1] 吴昊[1] 杨洪岩[1] LI Yang;WU Hao;YANG Hongyan(College of Life Science, Northeast Forestry University, Harbin, Heilongjiang 150040, China)

机构地区：[1]东北林业大学生命科学学院,黑龙江哈尔滨150040

出　　处：《酿酒科技》2018年第3期80-86,共7页Liquor-Making Science & Technology

基　　金：中央高校基本科研业务费专项基金(2572015CA16);国家自然科学基金(31301543)

摘　　要：发酵食品是人们利用有益微生物加工制作的一类食品,包括发酵乳制品、发酵豆制品、发酵蔬菜、发酵酒等。发酵酒是在酵母菌的作用下,充分利用原料中的糖分产生酒精而加工制成的低度饮料酒。其原料为谷物和水果等,经一定的发酵工艺酿制而成的。发酵酒的组成成分非常复杂,贮存时间、温度、p H值等因素会影响酒体的稳定性,并引起沉淀,多数的沉淀物质虽对人体无害,但是严重影响了酒的外观品质,因此澄清工艺的合理使用对于发酵酒品质的改善及稳定是非常重要的。对发酵酒的澄清工艺进行综述,为发酵酒品质及稳定性的进一步提高提供参考。Fermented food,including fermented dairy products,fermented bean products,fermented vegetables,and fermented wine etc.,is made from beneficial microbes.Fermented wine is a kind of low-alcohol wine product and it is fermented from raw materials containing carbohydrate such as grains and fruits with yeast strains.The compositions of fermented wine is quite complex,and storage time,temperature,and pH value will directly influence wine stability and induce precipitates.Most of the precipitates are harmless to people's health,but it will seriously damage wine quality and wine appearance.Accordingly,scientific selection of proper clarification method is very important to improve and stabilize the quality of fermented wine.In this paper,the clarification methods of fermented wine were reviewed,which provided useful reference for improving the quality and the stability of fermented wine.

关 键 词：黄酒 果酒 澄清 过滤 

分 类 号：TS262.4[轻工技术与工程—发酵工程] TS262.7[轻工技术与工程—食品科学与工程]