| 黄酒非生物稳定性主要影响因素的研究 |
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| 引用本文： | 王一菲,林峰,蔡小芸. 黄酒非生物稳定性主要影响因素的研究[J]. 嘉兴学院学报, 2012, 24(3): 66-69 |
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| 作者姓名： | 王一菲 林峰 蔡小芸 |
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| 作者单位： | 1. 嘉兴学院生物与化学工程学院,浙江嘉兴,314001
2. 浙江大学理学院,浙江杭州,310028 |
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| 摘 要： | 研究了影响黄酒非生物稳定性的主要因素:酒样中添加牛血清白蛋白(BSA,分子量68KD),酒体浊度可达到最大值,继续添加蛋白质,酒体浊度反而下降;加入少量单宁酸即可让酒体浊度达到30%以上;在酒样中加入铁盐,酒体的浊度会不断增加,直至产生大量沉淀;而加入蔗糖对酒体的浊度基本没有影响.实验结果与数据分析表明,黄酒中的蛋白质与多酚所形成的缔合物是影响酒体非生物稳定性的最主要因素.
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| 关 键 词： | 黄酒 非生物稳定性 浊度 |
Study of the Main Factors Affecting the Non-biological Stability of Rice Wine |
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| WANG Yi-fei , LIN Feng , CAI Xiao-Yun. Study of the Main Factors Affecting the Non-biological Stability of Rice Wine[J]. Journal of Jiaxing College, 2012, 24(3): 66-69 |
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| Authors: | WANG Yi-fei LIN Feng CAI Xiao-Yun |
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| Affiliation: | 1.School of Biological and Chemical Engineering,Jiaxing University,Jiaxing Zhejiang 314001; 2.College of Science,Zhejiang University,Hangzhou,Zhejiang 310028) |
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| Abstract: | The main factors affecting the non-biological stability of rice wine have been studied.When bovine serum albumin(BSA,68KD) was added in the rice wine sample,the turbidity could first reach its maximum value and then decrease.A little tannin could make the turbidity rise up to over 30%,and malysite would make the turbidity of rice wine continue to rise until sediment.However,by adding polysaccharide in rice wine sample,the turbidity had no obvious change.Research results and data analysis indicate that the polymer of protein and polyphenol is the primary factor affecting on the non-biological stability of rice wine. |
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| Keywords: | rice wine non-biological stability turbidity |
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