【摘要】 通过对多种黄酒中的蛋白质进行分离和检测,研究黄酒中蛋白质分布、含量与酒质稳定性的关系。结果表明:①高分子蛋白质可引起黄酒非生物稳定性,产生浑浊沉淀;②黄酒的稳定性与蛋白质总量无直接关系,而与特定蛋白质相关,在低温下易使黄酒产生浑浊、沉淀。更多还原

【Abstract】 Through the separation and detection of proteins in multiple yellow rice wine products, the correlations between protein distribution and contents and wine quality stability were studied and the results suggested the following:①macromolecular protein could not only damage non-biological stability of yellow rice wine but also produce turbidity;②wine stability had no relations to protein content but some relations to specific proteins, and turbidity and precipitate easily occurred in yellow rice wine under low temperature.更多还原