| 瓶装黄酒出现"热浑浊"现象的预防和控制 |
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| 引用本文： | 祁传林. 瓶装黄酒出现"热浑浊"现象的预防和控制[J]. 酿酒科技, 2006, 0(3): 78-79 |
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| 作者姓名： | 祁传林 |
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| 作者单位： | 会稽山绍兴酒有限公司,浙江,绍兴,312030 |
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| 摘 要： | 黄酒的机械化灌装易出现“热浑浊”现象．直接影响产品质量和企业的经济效益。其主要由高温灭菌和灭菌后酒未冷却就装箱堆放引起。解决“热浑浊”的预防和控制方法有水冷法、风冷法和自然冷却法。（孙悟）
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| 关 键 词： | 黄酒 热浑浊 预防和控制 |
| 文章编号： | 1001-9286(2006)03-0078-02 |
| 收稿时间： | 2005-11-02 |
| 修稿时间： | 2005-11-02 |
Prevention & Control of Heated Turbidity in Bottled Yellow Rice Wine |
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| QI Chuan-lin. Prevention & Control of Heated Turbidity in Bottled Yellow Rice Wine[J]. Liquor-making Science & Technology, 2006, 0(3): 78-79 |
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| Authors: | QI Chuan-lin |
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| Affiliation: | Huijishan Shaoxing Yellow Rice Wine Co.Ltd., Shaoxing, Zhejiang 312030, China |
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| Abstract: | Heated turbidity was a serious problem, mainly caused by rapid packaging before complete wine cooling after high temperature sterilization and easily presented in mechanized bottle filling of yellow rice wine, which would directly influence wine quality and damage enterprise economic benefits. The prevention methods of heated turbidity included water cooling method, wind cooling method, and natural cooling method. |
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| Keywords: | yellow rice wine heated turbidity prevention and control |
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