黄酒的非生物性混浊及预防

黄酒是我国的国粹，酒香浓郁，口味独特，营养丰富。黄酒的非生物性混浊主要包括热混浊、冷混浊、氧化混浊等，缘于黄酒中的不稳定性物质如蛋白质、多糖、多酚、单宁、铁、铜等由于温度变化、溶氧等引起。预防措施有：降低原料中蛋白质及多酚含量；使用适宜硬度的酿造用水、高质量的焦糖色素，合理使用麦曲和药曲；加强生产过程中储酒、过滤设备及成品酒储运管理；严格控制发酵及煎酒时间和温度；提高黄酒勾兑水平；采用啤酒等其他酒类处理新技术；添加澄清剂．加强黄酒的澄清速度和程度；防止氧化作用。(孙悟)

Non-biological Turbidity of Yellow Rice Wine & Its Prevention

Yellow rice wine,as national treasure in China,had the characteristics such as mellow wine aroma,special wine taste and abundant nutrition.The non-biological turbidity of yellow rice wine mainly included heat turbidity,cold turbidity and oxidizing turbidity etc.,which induced by temperature fluctuation and oxygen dissolution of instable substances such as protein,amylose,polyphenol,tan-nin,iron and copper in yellow rice wine.The relative prevention measures were as follows:reduce protein content and polyphenol con-tent in raw materials;application of brewing water of proper hardness and caramel colorant of high quality;rational application of wheat yeast and starter;strengthen the management of wine storage,filtration equipments and product wine transportation;strict control of time length and temperature in fermentation and wine burning;improve blending techniques;application of new treatment techniques of other wine types such as beer;addition of clarifier to accelerate clarification speed and deepen clarification degree in yellow rice wine;and prevention of oxidation of wine.(Tran.by YUE Yang)