| 白葡萄酒中不稳定蛋白的研究进展 |
| |
| 引用本文： | 张明霞.白葡萄酒中不稳定蛋白的研究进展[J].酿酒,2006,33(5):89-92. |
| |
| 作者姓名： | 张明霞 |
| |
| 作者单位： | 中国农业大学食品科学与营养工程学院,北京,100083 |
| |
| 摘 要： | 白葡萄酒中的蛋白质不稳定是仅次于酒石酸不稳定的问题。主要阐述了白葡萄酒中不稳定蛋白的来源,蛋白质对白葡萄酒的影响及不稳定蛋白检测的方法;总结了近年来提高白葡萄酒中蛋白稳定的方法,并进一步进行了展望。以期为白葡萄酒品质的提高提供有效的技术指导。
|
| 关 键 词： | 白葡萄酒 蛋白质 稳定性 病程相关蛋白 |
| 文章编号： | 1002-8110（2006）05-0089-04 |
| 收稿时间： | 2006-05--09 |
| 修稿时间： | 2006年5月9日 |
Research Progress on Instabality Proteins in White Wine |
| |
| ZHANG Ming-xia.Research Progress on Instabality Proteins in White Wine[J].Liquor Making,2006,33(5):89-92. |
| |
| Authors: | ZHANG Ming-xia |
| |
| Abstract: | Instability of proteins in white wines is one of the most common defects of commercial wines,just next to instability of tartrate.The origin,effect on white wines and detection methods of instable proteins in white wines were introduced.The methods of stabilizing such proteins were reviewed and prospected.It can supply effective technology guide to improve the quality of white wines. |
| |
| Keywords: | white wines proteins stability pathogenesis-related proteins |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
