| 柿子酒的非生物稳定性研究 |
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| 引用本文： | 于磊娟,吕映辉,史晓华,陈晋波,李敬龙. 柿子酒的非生物稳定性研究[J]. 酿酒, 2007, 34(2): 66-67 |
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| 作者姓名： | 于磊娟 吕映辉 史晓华 陈晋波 李敬龙 |
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| 作者单位： | 山东轻工业学院食品与生物工程学院,山东,济南,250353;济南铁道职业学院,山东,济南,250014;博兴亚新酿酒有限公司,山东,博兴,256500 |
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| 摘 要： | 介绍了影响柿子酒的非生物稳定性的主要因素.柿子酒的生物稳定性较好,但存在非生物不稳定现象.通过试验选取最佳的澄清剂及其最适添加量,并对酒液进行冷热处理使之澄清.
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| 关 键 词： | 非生物稳定性 复合澄清剂 冷热处理 |
| 文章编号： | 1002-8110（2007）02-0066-02 |
| 收稿时间： | 2006-11-30 |
| 修稿时间： | 2006-11-30 |
The Non-bio-stability Research of Persimmon Wine |
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| YU Lei-juan,LV Ying-hui,SHI Xiao-hua,CHEN Jin-bo,LI Jing-long. The Non-bio-stability Research of Persimmon Wine[J]. Liquor Making, 2007, 34(2): 66-67 |
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| Authors: | YU Lei-juan LV Ying-hui SHI Xiao-hua CHEN Jin-bo LI Jing-long |
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| Abstract: | The topic of the study was exploring the main foctors of the non-biological stability of persimmon wine. The microbe in persimmon wine appears in a comparatively good stable state, but there is non-bio-stability in the wine. This topic get the best clarifying agents and the best suitable to make it with a high stability and quality. |
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| Keywords: | non-bio-stability clarifying agents cold- hot experiment |
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