微滤技术提高黄酒胶体稳定性的探讨

Improvement the colloidal stabilization of rice wine by microfiltration (MF)

对黄酒酒液及沉淀物进行分析，确定高分子蛋白质在蛋白质沉淀中所起的作用。进而应用０．４５μｍ 微滤膜处理酒液，发现微滤能大量去除形成大颗粒的前驱物质——高分子蛋白质，明显改善黄酒稳定性。

High molecular weight(HMW) protein was a main factor in protein haze formation after analyzing rice wine and its sediment. Reducing total proteins more than 20%, HMW protein almost total,the colloidal stabilization of rice wine could be improved by microfiltration effectively.