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谈啤酒的混浊沉淀 被引量:2

The Elementary Introduction of Beer Turbid Sediment
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摘要 介绍了啤酒混浊的类型和及啤酒混浊的检查方法分析了解决啤酒混浊的措施。 The introductions of the Kinds of Turbid beer, the reasons for turbid beer, ways of testing beer, the measures of solvong turbid beer.
出处 《酿酒》 CAS 2006年第3期68-70,共3页 Liquor Making
关键词 啤酒 混浊 沉淀 Beer turbid sediment
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  • 2苏琳,汪东风,于丽娜,耿娟,李雷,孙继鹏.壳聚糖/Ce^(4+)复合物微球在苹果汁澄清中的应用[J].食品与发酵工业,2006,32(1):141-143. 被引量:12
  • 3汪东风 于丽娜 苏琳.一种多功能稀土多糖微粒及其制备工艺[P].中国发明专利:2005100422288.2005—03.29.
  • 4Chapon L. Nephelometry as a method for studying the relations between Polyphenols and proteins [ J ]. Inst Brew, 1996,99(1) :49 -61.
  • 5Santoro M. Fractionation and characterization of must and wine proteins[ Jl. American Journal of Viticulture and Enology, 1995,46(2) : 250 -254.
  • 6葡萄酒分析方法.GB/T15038-2006.
  • 7Vincenzi S, Polesani M, Curioni A. Removal of specific protein compounds by chitin enhanced protein stability in white wine[J]. American Journal of Viticulture and Enology, 2005,56(3) :246 - 254.
  • 8Mesquita P R, Picarra-Pereira M A, Monteiro S, et al. Effect of wine composition on protein stability[ J]. Ameri- can Journal of Enology and Viticulture, 2001,52 (4) :324 -330.
  • 9Ferreira R B, Picarra-Pereira M A, Monteiro S, et al The wine proteins[J]. Trends in Food Science & Technol ogy, 2002,12(7):230-239.
  • 10Batista L, Monteiro S, Loureiro V B, et al. The complexity of protein haze formation in wines [J]. Food Chemistry, 2009,112(1) :169 - 177.

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