摘要
针对当前黄酒行业中普遍存在的黄酒沉淀问题及对黄酒品质改良的要求,分别采用截留分子量为5 kD和10 kD的超滤膜对黄酒进行过滤,考察了膜过滤前后黄酒感官以及总固形物、总酸、氨基酸态氮、还原糖、酒精度、杂醇油等理化指标的变化。根据黄酒国家标准指标,认为截留分子质量为10 kD的超滤膜不仅能改善黄酒的澄清问题,还能较好地保留黄酒独特的风味品质指标、降低杂醇油含量。
To settle the ubiquitous problem of precipitate in yellow rice wine and to improve wine quality, two kinds of ultrafiltration membranes, whose molecular weight cut off （MWCO） were 5KD and 10 KD, were used for yellow rice wine filtration. The sensory indexes and the amount of total solids, total acids, amino acid N, sugar, alcohol, fusel oil and other physical or chemical indicators were measured before and after the filtration. According to national standards of yellow rice wine, it could be concluded that MWCO 10KD was better to improve the quality of yellow rice wine except removing precipitate in wine than MWCO 5 KD.
出处
《酿酒科技》
2011年第2期43-46,共4页
Liquor-Making Science & Technology
关键词
黄酒
分析方法
膜处理
品质改良
yellow rice wine
analytic methods
membrane filtration
quality improvement
