摘要
讨论了啤酒的非生物混浊。造成啤酒非生物混浊的主要成分是高分子蛋白和多酚,蛋白质和多肽占45%～75%,多酚占20%～35%,还有一些多聚糖和金属离子。HPLC分析结果表明。
Non-biological hazes in beer were discussed in this article.The most important components of non-biological hazes were high-molecular weight protein and polyphenol.Non-biological hazes included:protein and polypeptide(45%～75%),polyphenol(20%～35%),polysaccharide and metal ions.The results showed that the major components in fresh、aged and forced beer hazes had much difference by HPLC analysis.
出处
《酿酒科技》
2000年第2期73-74,共2页
Liquor-Making Science & Technology
