| 黄酒非生物混浊的原因及解决办法 |
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| 引用本文： | 汪建国,汪琦.黄酒非生物混浊的原因及解决办法[J].中国酿造,2006(8):57-59. |
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| 作者姓名： | 汪建国 汪琦 |
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| 作者单位： | 1. 嘉兴酿造总公司,浙江,嘉兴,314000
2. 浙江树人大学,浙江,杭州,310015 |
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| 摘 要： | 黄酒是由5种基本成分和几百种微量化合物组成的胶体溶液。形成黄酒非生物混浊的因素众多。该文介绍了黄酒中非生物混浊沉淀产生的7种原因及解决办法，在酿制好黄酒基础酒的前提下，采用贮存陈化、除浊澄清、冷冻吸附、过滤等，使酒体清亮透明。
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| 关 键 词： | 黄酒 混浊原因 酒脚成分 解决办法 |
| 文章编号： | 0254-5071(2006)08-0057-03 |
| 修稿时间： | 2006年2月10日 |
Mechanism and solution of non-biological turbidity of rice wine |
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| WANG Jian-guo,WANG Qi.Mechanism and solution of non-biological turbidity of rice wine[J].China Brewing,2006(8):57-59. |
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| Authors: | WANG Jian-guo WANG Qi |
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| Abstract: | Rice wine was a kind of colloid solution containing 5 kinds of basic substance and several kinds of micro-composition.Non-biological turbidity of rice wine can be attributed to many reasons,seven causing factors and solutions were introduced in this paper.Clarified liquor body was got through maturation,freezing adsorption,filtration and clarification. |
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| Keywords: | rice wine causing factors of turbidity wine residues composition |
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