| 应用新技术提高啤酒的胶体稳定性 |
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| 引用本文： | 王敏.应用新技术提高啤酒的胶体稳定性[J].酿酒科技,2004(4):61-62. |
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| 作者姓名： | 王敏 |
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| 作者单位： | 辽宁辽中县辽河化工厂,辽宁,辽中,110200 |
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| 摘 要： | 引起啤酒胶体非稳定性混浊的主要物质为蛋白质和多酚物质。可采取在麦汁煮沸阶段加入胶体物质和在贮酒过程中加入硅胶，使啤酒中的高分子蛋白质沉淀而过滤除去。利用PVPP作为多酚吸附剂对啤酒进行二级过滤，可降低啤酒中的多酚物质，也可将PVPP同硅藻土、硅胶联用过滤，降低啤酒的多酚物质。
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| 关 键 词： | 啤酒 胶体非稳定性 蛋白质 多酚物质 |
| 文章编号： | 1001-9286(2004)04-0061-02 |
| 修稿时间： | 2003年12月7日 |
Application of New Technique to Improve Beer Colloid Stability |
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| WANG Min.Application of New Technique to Improve Beer Colloid Stability[J].Liquor-making Science & Technology,2004(4):61-62. |
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| Authors: | WANG Min |
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| Abstract: | The main substances to induce beer colloid unstable turbidity are protein and polyphenol substances. Addition of colloid substances during wort boiling process and addition of silica gel during beer storage could make high molecular proteins in beer form precipitate and the precipitate could be removed by filtration. And application of PVPP as polyphenol absorbent in secondary filtration of beer could reduce polyphenol substances in beer. Besides, combined application of PVPP, diatomite and silica gel in filtration could also reduce polyphenol substances in beer. (Tran. by YUE Yang) |
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| Keywords: | beer colloid instability protein polyphenol substance |
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