黄酒浑浊的处理

Management of the Turbidness in Yellow Wine

黄酒产生浑浊的原因有生物浑浊和非生物浑浊 ,生物浑浊容易解决 ,非生物浑浊的解决难度较大。解决黄酒浑浊问题首先要酿好酒 ,延长发酵期 ,分解微生物完全彻底 ;存贮期以2～3年为好 ,起自然沉淀作用 ;割除酒脚(沉淀物) ;煮酒温度掌握在80～85℃ ;黄酒生产设备应采用不锈钢 ,避免金属离子产生沉淀 ;此外 ,可通过冷冻处理。

The factors for the formation of turbidness in yellow wine are biological turbidness and non-biological turbidness, and biological turbidness compared with non-biological turbidness is easier to solve. Management of the turbidness in yellow wine are as follows: firstly, we should produce quality wine and prolong the fermentation period so that the microbes could be dissolved completely; the optimal storage period is 2～3 year for natural sedimentation; remove the turbidness; the best wine-boiling temperature is 80～85℃; the production facilities should be stainless to avoid the turbidness caused by metal ions; furthermore, we could remove the turbidness by the methods of refrigeration and addition of clarificant etc.