摘要
黄酒是我国的国粹,酒香浓郁,口味独特,营养丰富。黄酒的非生物性混浊主要包括热混浊、冷混浊、氧化混浊等,缘于黄酒中的不稳定性物质如蛋白质、多糖、多酚、单宁、铁、铜等由于温度变化、溶氧等引起。预防措施有:降低原料中蛋白质及多酚含量;使用适宜硬度的酿造用水、高质量的焦糖色素,合理使用麦曲和药曲;加强生产过程中储酒、过滤设备及成品酒储运管理;严格控制发酵及煎酒时间和温度;提高黄酒勾兑水平;采用啤酒等其他酒类处理新技术;添加澄清剂,加强黄酒的澄清速度和程度;防止氧化作用。(孙悟)
Yellow rice wine,as national treasure in China,had the characteristics such as mellow wine aroma,special wine taste and abundant nutrition.The non-biological turbidity of yellow rice wine mainly included heat turbidity,cold turbidity and oxidizing turbidity etc.,which induced by temperature fluctuation and oxygen dissolution of instable substances such as protein,amylose,polyphenol,tan-nin,iron and copper in yellow rice wine.The relative prevention measures were as follows:reduce protein content and polyphenol con-tent in raw materials;application of brewing water of proper hardness and caramel colorant of high quality;rational application of wheat yeast and starter;strengthen the management of wine storage,filtration equipments and product wine transportation;strict control of time length and temperature in fermentation and wine burning;improve blending techniques;application of new treatment techniques of other wine types such as beer;addition of clarifier to accelerate clarification speed and deepen clarification degree in yellow rice wine;and prevention of oxidation of wine.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第5期98-99,共2页
Liquor-Making Science & Technology
关键词
黄酒
非生物性混浊
预防措施
yellow rice wine
non-biological turbidity
prevention measures
