| 蛋白酶在酒类生产中的应用现状 |
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| 引用本文： | 陈飞,吴生文,张志刚. 蛋白酶在酒类生产中的应用现状[J]. 酿酒, 2010, 37(6): 9-11 |
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| 作者姓名： | 陈飞 吴生文 张志刚 |
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| 作者单位： | 四特酒有限责任公司,江西樟树331200 |
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| 摘 要： | 蛋白酶在白酒、果酒及啤酒生产中应用广泛,对蛋白酶在提高白酒出酒率及香味物质浓度、提高葡萄酒澄清效果以及啤酒泡沫稳定性等方面的应用现状作了概述,并探讨了其在白酒生产中的研究方向。
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| 关 键 词： | 蛋白酶 白酒 果酒 啤酒 应用现状 研究方向 |
Present Status of Protease Characteristics in Wine Produce Process |
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| CHEN Fei,WU Sheng-wen,ZHANG Zhi-gang. Present Status of Protease Characteristics in Wine Produce Process[J]. Liquor Making, 2010, 37(6): 9-11 |
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| Authors: | CHEN Fei WU Sheng-wen ZHANG Zhi-gang |
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| Affiliation: | (Saint Liquor Co.,Ltd,Zhangshu,Jiangxi 331200,China) |
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| Abstract: | Protease have a wide range of applications in the liquor,beer,and grape wine production.This paper summarized the application status of protease in improving liquor ratio and flavor components concentration in wine,the clarifying effect in grape wine,and foam stability in beer and discussed its research tendency in the Liquor. |
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| Keywords: | Protease liquor beer grape wine application status research tendency |
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