摘要
白葡萄酒中的蛋白质不稳定是仅次于酒石酸不稳定的问题。主要阐述了白葡萄酒中不稳定蛋白的来源,蛋白质对白葡萄酒的影响及不稳定蛋白检测的方法;总结了近年来提高白葡萄酒中蛋白稳定的方法,并进一步进行了展望。以期为白葡萄酒品质的提高提供有效的技术指导。
Instability of proteins in white wines is one of the most common defects of commercial wines, just next to instability of tartrate. The origin, effect on white wines and detection methods of instable proteins in white wines were introduced. The methods of stabilizing such proteins were reviewed and prospected. It can supply effective technology guide to improve the quality of white wines.
出处
《酿酒》
CAS
2006年第5期89-92,共4页
Liquor Making
关键词
白葡萄酒
蛋白质
稳定性
病程相关蛋白
white wines proteins stability pathogenesis-related proteins
