摘要
黄酒产品在储存与销售期间容易发生非生物性浑浊与沉淀,产生沉淀的物质是蛋白质、多糖、多酚、金属离子;形成沉淀的机理是蛋白质沉淀与氧化沉淀;用物理与化学的方法来解释实际中碰到的一些问题,最后提出减少沉淀的方法。
Non-biological turbidity and precipitate easily occurred in yellow rice to store up and market; The substance involved in precipitation mainly included protein polysaccharide, polyphones and metal .The mechanism of precipitate formation mainly covered protein precipitate and oxidation precipitate. The methods to settle some problem of meet in particles.At last it suggest measures about precipitate has decreased.
出处
《酿酒》
CAS
2009年第4期56-57,共2页
Liquor Making
关键词
黄酒
浑浊
沉淀
方法
yellow rice wine
turbidity
precipitation
measures
