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Research on the Application of Tannin to Prevent Non-biological Turbidness in Yellow Rice Wine

Huang Guo-zhu

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Abstract

Tannin was used as clarificant to prevent non-biological turbidness in yellow rice wine.As a result,the stability of product wine could be improved greatly.The process of the application of tannin was as follows :the use level of tannin0.007%,tannin dis-solved by tepid water,then addition of tannin solution in the wine for blending,after5～7days of stable placement ,the wine was fil-trated and sterilized.(Tran.by YUE Yang)

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What this paper is about

Tannin was used as clarificant to prevent non-biological turbidness in yellow rice wine.As a result,the stability of product wine could be improved greatly.The process of the application of tannin was as follows :the use level of tannin0.007%,tannin dis-solved by tepid water,then addition of tannin solution in the wine for blending,after5～7days of stable placement ,the wine was fil-trated and sterilized.(Tran.by YUE Yang)

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Available abstract

Tannin was used as clarificant to prevent non-biological turbidness in yellow rice wine.As a result,the stability of product wine could be improved greatly.The process of the application of tannin was as follows :the use level of tannin0.007%,tannin dis-solved by tepid water,then addition of tannin solution in the wine for blending,after5～7days of stable placement ,the wine was fil-trated and sterilized.(Tran.by YUE Yang)

Key concepts: Tannin, Wine, Food science, Chemistry, Pulp and paper industry, Engineering

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