| 谈黄酒的非生物性浑浊和沉淀 |
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| 引用本文： | 魏桃英,寿泉洪,唐国芳.谈黄酒的非生物性浑浊和沉淀[J].酿酒,2009,36(4):56-57. |
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| 作者姓名： | 魏桃英 寿泉洪 唐国芳 |
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| 作者单位： | 会稽山绍兴酒股份有限公司,浙江,绍兴,312030 |
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| 摘 要： | 黄酒产品在储存与销售期间容易发生非生物性浑浊与沉淀,产生沉淀的物质是蛋白质、多糖、多酚、金属离子;形成沉淀的机理是蛋白质沉淀与氧化沉淀;用物理与化学的方法来解释实际中碰到的一些问题,最后提出减少沉淀的方法。
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| 关 键 词： | 黄酒 浑浊 沉淀 方法 |
Discussion on Non-biological Turbidity and Precipitation of Rice Wine |
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| WEI Tao-ying,SHOU Quan-hong,TANG Guo-fang.Discussion on Non-biological Turbidity and Precipitation of Rice Wine[J].Liquor Making,2009,36(4):56-57. |
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| Authors: | WEI Tao-ying SHOU Quan-hong TANG Guo-fang |
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| Affiliation: | WEI Tao-ying, SHOU Quan-hong,TANG Guo-fang |
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| Abstract: | Non-biological turbidity and precipitate easily occurred in yellow rice to store up and market; The substance involved in precipitation mainly included protein polysaccharide,polyphones and metal .The mechanism of precipitate formation mainly covered protein precipitate and oxidation precipitate.The methods to settle some problem of meet in particles,.At last it suggest measures about precipitate has decreased. |
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| Keywords: | yellow rice wine turbidity precipitation measures |
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