酒糟制取甘油的新技术研究

STUDY OF NEW TECHNIQUE TO MAKE GLYCERINE FROM THE WINE LEES

酒糟中还含有8～10％未完全利用而剩余的淀粉，经酶法糖化，再经亚硫酸盐诱导进行甘油发酵，对发酵液处理、精制，可以得到较好的甘油产品．本文介绍酒糟制取甘油的工艺技术和化学原理。

There are 7-8% amylum to have not cempleted of availability in the wine lees. Theamvlum have gone on ferment of glycedne passed saccharly in enzvme way and inducarentof sulphite. We can got the better product for the ferment solution to haw pnd approachand refinement. this paper introduce the industrial art and chemistry principles that the winelees made glycerine.