发酵酒储藏期间浑浊沉淀类型及澄清措施

发酵酒（黄酒、葡萄酒、果酒）组成成分复杂，酒体稳定性较差，经过澄清处理后在储藏期仍然容易产生浑浊沉淀。浑浊沉淀现 象对酒体的感官鉴赏、商品价值及企业名誉等方面有着不利的影响。 因此，为提高酒体稳定性，延长货架期，探究发酵酒浑浊沉淀产 生的原因并提供解决方案是目前急需攻克的技术难题，同时也是研究热点。 该文对发酵酒储藏期间浑浊沉淀产生的类型、形成机理 及不同澄清措施的研究进展进行了综述。通过对3种发酵酒浑浊沉淀类型及澄清措施的探讨，为发酵酒进一步提高稳定性、改善感官 品质、延长货架期提供参考意义。

Turbidity and precipitation type and clarifying measures of fermented wine during storage period

The composition of fermented wine (Chinese rice wine, wine and fruit wine) is complex, and the stability of the wine body is poor. After clarification treatment, turbid sedimentation is still likely to occur during the storage period. The turbidity sedimentation phenomenon has an adverse effect on the sensory appreciation, commodity value and corporate reputation of wine. Therefore, in order to improve the stability of the wine, extend the shelf life, explore the causes of the turbidity precipitation of fermented wine and provide solutions, it is an urgent technical problem that need to overcome and meanwhile it is a research hotspot. The article reviewed the research progress in the types, formation mechanisms and clarification measures of turbid sedimentation during storage of fermented wine. The turbidity sedimentation and clarification measures of three types of ferment- ed wines were discused, and it provided reference for further improving the stability, sensory quality and extending shelf life of fermented wine.