摘要
以解决黄酒混浊沉淀的控制处理为目的,通过对生物混浊沉淀和非生物混浊沉淀的成因分析,采用了相应的解决措施,如:澄清剂法、酶制剂法、膜过滤法等,控制后发酵中混浊沉淀的产生,以此来提高黄酒的品质及风味。
For the purpose of solving the control treatment of yellow wine turbid precipitates, by analyzing the causes of biological turbid precipitates and non-biological turbid precipitates, corresponding measures such as: clarifying agent method, enzyme preparation method, membrane filtration method, etc. are adopted. In order to control the production of turbid precipitate in the post-fermentation, the quality and flavor of yellow wine are improved.
作者
李敏
韩惠敏
耿敬章
解修超
LI Min;HAN Huimin;GENG Jingzhang;XIE Xiuchao(College of Biological science and engineering,Shaanxi University of Technology,Hanzhong 723000,Shaanxi,China)
出处
《酿酒》
CAS
2019年第2期31-35,共5页
Liquor Making
基金
陕西理工大学2018年大学生创新创业训练计划立项项目(2018116)
陕西省社会发展攻关项目(2016SF-354)
关键词
黄酒
生物沉淀
非生物沉淀
原因
控制措施
Yellow wine
Biological precipitation
Non-biological precipitation
Reasons
Control measures
