摘要
利用马尔文Zeta电位仪测量存放时间不同的酒样以及不同温度下酒样的Zeta电位,通过电位绝对值的比较找出影响酒体稳定性的原因,进而得到解决酒体稳定性的方法。实验表明,新配制的酒样比保存720 d的酒样要稳定,由于聚合物的结合能力比较弱,因此低温处理是保证酒体稳定性的前提条件;温度越低越有利于酒体保持稳定,且在-12℃时酒样处于液态时,Zeta电位的绝对值最大,说明此时最稳定。另对酒样进行孔膜过滤处理,将酒体中的细小微粒(有可能聚集形成浑浊颗粒)除去,使得酒体更加澄清透明。因此,存放时间越长,酒体越不稳定,蝎酒稳定性的解决方法是对酒体进行过滤和冷冻处理。
The Zeta potential of wine samples with different storage time and temperature were determined. The potential absolute value was compared to find out the reasons that influence the wine stability, and then obtain the method to solve the wine stability problem. It showed that the newly prepared wine samples were more stable than the samples that prepared for 720 d. Due to the binding ability of the polymer is weak, so the low temperature treatment was the precondition for the stability of the wine samples, the lower temperature, the better to maintain the stability of the wine. The Zeta potential showed the maximum absolute value when the wine samples were in a liquid state at -12 %, it showed that in this time the wine samples were the most stable. Finally, the wine samples were conducted membrane filtration treatment, to remove small particles in the wine （which may aggregate into turbid particles）, making the wine more clear and transparent. Therefore, the longer storage time, the less stable of the wine, the solution for scorpion wine stability was to filter and freeze the wine.
出处
《中国酿造》
CAS
北大核心
2015年第7期101-103,共3页
China Brewing
基金
教育部新世纪优秀人才资助计划(05-0481)
作者简介
李双洋（1991－），男，硕士研究生，研究方向为生物质材料。
通讯作者：黎振球（1963－），男，副教授，博士，研究方向为天然高分子、清洁法化学品生产和制浆造纸工程基础及应用研究。
