摘要
介绍了黄酒非生物混浊的类型、形成因素,非生物混浊的主要成分以及降低黄酒非生物混浊的各种方法,叙述了黄酒非生物混浊的研究进展,并对未来的研究做出了展望。
In this paper,the type and the cause of turbidity of Chinese rice wine were introduced, the main components of non-biological turbidity and reducing non-biological turbidity were reviewed. The future ressearch in this field was prospected.
出处
《酿酒》
CAS
2013年第1期34-37,共4页
Liquor Making
关键词
黄酒
非生物混浊
研究进展
Chinese rice wine
non-biological turbidity
research progress
