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刊物期号: 201803

发酵酒澄清方法的研究进展(80)

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 邮编:150040
摘要 发酵食品是人们利用有益微生物加工制作的一类食品,包括发酵乳制品、发酵豆制品、发酵蔬菜、发酵酒等。发酵酒是在酵母菌的作用下,充分利用原料中的糖分产生酒精而加工制成的低度饮料酒。其原料为谷物和水果等,经一定的发酵工艺酿制而成的。发酵酒的组成成分非常复杂,贮存时间、温度、pH值等因素会影响酒体的稳定性,并引起沉淀,多数的沉淀物质虽对人体无害,但是严重影响了酒的外观品质,因此澄清工艺的合理使用对于发酵酒品质的改善及稳定是非常重要的。对发酵酒的澄清工艺进行综述,为发酵酒品质及稳定性的进一步提高提供参考。
关键词 黄酒; 果酒; 澄清; 过滤
中图分类号: TS262.4;TS262.7;TS261.4 文献标识码: A 文章编号: 1001-9286(2018)03-0080-07

英文标题: Research Progress in Clarification Methods of Fermented Wine

英文作者: LI Yang, WU Hao and YANG Hongyan

英文地址: College of Life Science, Northeast Forestry University, Harbin, Heilongjiang 150040, China

英文摘要 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.
英文关键词 yellow rice wine; fruit wine; clarification; filtration
      

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