摘要
对煎酒前后酒液品质进行了分析；并应用９０°光散射实验考查煎酒前后、储存阶段酒液平均粒度和酒液沉淀物的平均粒度，发现酒液中沉淀物的出现和酒液平均粒径的一定大小存在耦合，当酒液平均粒径达到一定水平，沉淀过程就逐渐开始。平均粒度是酒液稳定性判断的指标之一。
The effect of decoction on common qualities of rice wine, the change of the mean size of particles of rice wine and its sediment by light scattering experiment were investigated and derived that the formation of sediments had correlated with the mean size of particles of rice wine. The information of particles mean size could be used to measure the colloidal stabilization of rice wine.
出处
《工业微生物》
CAS
CSCD
1999年第3期36-39,共4页
Industrial Microbiology
关键词
黄酒
胶体稳定性
光散射
粒度
rice wine
colloidal stabilization
light scattering
size of particle
