| 黄酒蛋白质的测定及其沉淀原因探讨 |
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| 引用本文： | 谢广发,孟中法,周建弟.黄酒蛋白质的测定及其沉淀原因探讨[J].酿酒科技,2002(3):64-64,68. |
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| 作者姓名： | 谢广发 孟中法 周建弟 |
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| 作者单位： | 中国绍兴黄酒集团公司,浙江绍兴312000 |
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| 摘 要： | 蛋白质是造成黄酒沉淀的主要因素。蛋白质的测定方法有凯氏法和隆丁法。瓶装黄酒酒脚中粗蛋白含量达50.56%，其中高分子蛋白质占72.62%。控制高分子蛋白含量对防止黄酒沉淀有重要作用。
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| 关 键 词： | 黄酒 蛋白质 蛋白质沉淀 沉淀原因 测定 |
| 文章编号： | 1001-9286(2002)03-0064-01 |
Determination of Proteins in Yellow Rice Wine and Investigation on the Causations of the Precipitate |
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| XIE Guang-fa,MENG Zhong-fa and ZHOU Jian-di.Determination of Proteins in Yellow Rice Wine and Investigation on the Causations of the Precipitate[J].Liquor-making Science & Technology,2002(3):64-64,68. |
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| Authors: | XIE Guang-fa MENG Zhong-fa and ZHOU Jian-di |
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| Abstract: | Proteins are the main causations of precipitate in yellow rice wine. The determination of proteins is usually done by Kjeldahl method and Londing method. The content of crude proteins in residual wine of bottled yellow rice wine is 50.56 % high and 72.62 % of the proteins is high molecular protein. The control on contents of high molecular protein is of vital importance in the prevention of precipitate in yellow rice wine.(Tran.by YUE Yang) |
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| Keywords: | yellow rice wine protein protein precipitate causation of precipitate determination |
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