摘要
酒类产品因物理化学和生物化学等原因常产生混浊沉淀的现象,需要加入各种澄清剂以去除沉淀物质,使酒液获得长期的稳定性,因此澄清处理是酒类生产中的一个重要的环节。该文论述了酒类澄清剂的种类、澄清机理、使用方法、最适添加量以及在酒类生产中的应用。
Alcoholic drink products can always give rise to turbidity and sedimentation due to some physiochemical and biochemical reasons, Therefore, in order to gain a long-term stability of the alcoholic drink, it is necessary to add some clarifiers to remove the deposit. The clarifiers, including their classification, working mechanism, protocol, optimal quantity and application in alcoholic drink clarification were discussed.
出处
《中国酿造》
CAS
北大核心
2008年第1期1-5,共5页
China Brewing
关键词
澄清剂
酒
混浊
澄清
clarifier
alcoholic drink
turbidity
clarification
