作者： 李 阳，吴 昊，杨洪岩
|地址：东北林业大学 生命科学学院，黑龙江 哈尔滨
黄酒； 果酒； 澄清； 过滤 |
Research Progress in Clarification Methods of Fermented Wine
LI Yang, WU Hao and YANG Hongyan
College of Life Science, Northeast Forestry University, Harbin, Heilongjiang 150040, China
Fermented food, including fermented dairy products, fermented bean products, fermented vegetables, and fermented wine etc., is made from beneficial microbes. Fermented wine is a kind of low-alcohol wine product and it is fermented from raw materials containing carbohydrate such as grains and fruits with yeast strains. The compositions of fermented wine is quite complex, and storage time, temperature, and pH value will directly influence wine stability and induce precipitates. Most of the precipitates are harmless to people’s health, but it will seriously damage wine quality and wine appearance. Accordingly, scientific selection of proper clarification method is very important to improve and stabilize the quality of fermented wine. In this paper, the clarification methods of fermented wine were reviewed, which provided useful reference for improving the quality and the stability of fermented wine.
yellow rice wine; fruit wine; clarification; filtration