黄酒

The mechanism of protein precipitate was mainly described to the denature agglomeration of proteins which then developed macromolecular proteins with their molecular higher above 10,000 （proteins with molecular weight between 10,000～5,000 easily produced precipitates）.

黄酒蛋白质的沉淀机理主要是由蛋白质的变性团聚，产生分子量大于10000的蛋白质分子，分子量在10000～5000的蛋白质分子易使黄酒形成沉淀；酒体中的多酚、金属离子、乙醇也会引起蛋白质沉淀。

The use of acid protease in the production of machine-made yellow rice wine (by non-glutinous rice) could provide nitrogen source for the growth and reproduction of microzyme and accelerate rapid reproduction of microzyme (which improve fermentation stability and capability), decompose proteins (which advanced the use of amylum in raw materials and increased wine yield), and settled the commonly existed problems of low aminophenol nitrogen content and non-sugar solids content.

酸性蛋白酶在粳米黄酒酿造中可为酵母菌的生长繁殖提供氮源，促进酵母菌的快速繁殖，提高发酵过程的稳定性和能力；分解原料中的蛋白质物质，促进对原料淀粉的利用，提高原料的出酒率；可有效解决机制粳米黄酒过程普遍存在的低氨基酸态氮、低非糖固形物的问题；酸性蛋白酶在发酵酒醅中的澄清作用，为黄酒成品解决非生物浑浊提供了方法。

Large amount of ending yellow rice wine which contained reclaimable wine solution was produced during wine production.

利用预涂式真空转鼓过滤机过滤黄酒酒脚，不仅可改善黄酒质量，提高黄酒的稳定性；还可从废硅藻土中回收酒液，生产白酒；增加企业的经济效益。

Quality guaranteed system of Kejia yellow rice wine was discussed in this paper.

客家黄酒是中国黄酒的一个分支，也是广东省的传统特产。

Management of the turbidness in yellow wine are as follows: firstly, we should produce quality wine and prolong the fermentation period so that the microbes could be dissolved completely; the optimal storage period is 2～3 year for natural sedimentation; remove the turbidness; the best wine－boiling temperature is 80～85℃; the production facilities should be stainless to avoid the turbidness caused by metal ions; furthermore, we could remove the turbidness by the methods of refrigeration and addition of clarificant etc.

解决黄酒浑浊问题首先要酿好酒，延长发酵期，分解微生物完全彻底；存贮期以2～3年为好，起自然沉淀作用；割除酒脚；煮酒温度掌握在80～85℃；黄酒生产设备应采用不锈钢，避免金属离子产生沉淀；此外，可通过冷冻处理、添加澄清剂等方法除去浑浊沉淀物。

Company "carefully brewed, the pursuit of high-grade meticulously meet consumer" quality of the enterprise approach adhere to the "clear objectives expand markets, increase efficiency and optimize the structure, standardize management and reduce costs. the cohesion of the people and promote development "company to develop ideas to the unremitting pursuit of excellence credibility sincerely warm and thoughtful, All consumers and the market as a guide to the vast number of high-grade customer devotion "Fenhu" card series rice wine. Creating New Jiashan 酒 brilliant career.

公司坚持"精心酿制，追求高品位，一丝不苟，满足消费者"的企业质量方针，坚持"明确目标拓市场、优化结构增效益、规范管理降成本、凝聚人心促发展"公司发展思路，以坚持不懈的追求，真诚卓越的信誉和周到热情的服务，一切以消费者和市场为导向，向广大顾客奉献高品位"汾湖"牌系列黄酒，全新打造嘉善黄酒的辉煌事业。

Firstly by using volume exclusion chromatography and cation exchange column,sugar molecular-weight distribution and the contents of monosaccharide, disaccharide andtrisaccharide in rice wine were determined. And then by using amino-bonding phasecolumn,the contents of three functional oligosaccharide (isomaltose, panose, isomaltotriose)in shaoxing rice wine of different years and different processes were determined andstudied.

在应用体积排阻色谱柱和钙型阳离子交换柱测定了黄酒样中糖分的分子量分布和单、双、三糖含量的基础上，利用氨基键合相柱对不同年份和不同工艺的绍兴黄酒样中异麦芽糖、潘糖、异麦芽三糖三种功能性低聚糖进行了定量分析研究。

House, Nanyang, He′nan 473006, ChinaAbstract: The change rate of different trace component of the same material varied in the fermentation of yellow rice wine, samely, the change rate of the same trace component of the common materials varied in daily yellow rice wine production and its characteristics are: 1.The change rate in millet, indica rice and semi－glutinous rice, Zn the highest, then Mg, and Cu and Se the lowest. 2.The change rate in glutinous rice, Mg the highest , then Zn, then Cu, and Se the lowest.

摘 要：同种原料中不同微量元素在黄酒发酵中转化率不同，同样，同种微量元素在黄酒生产常用的4种原料中的转化率也不同，特点为：①在粳米、小米和籼米中Zn的转化率最高，其次为Mg，转化率最低的为Cu和Se；②在糯米中元素Mg的转化率最高，其次为Zn，微量元素Se转化率最低，其次为Cu。

Grape wine yeast was applied in the brewing of yellow rice wine with no change in the existing equipments and yellow rice wine brewing techniques.

在不改变现有黄酒工艺和设备的情况下，将葡萄酒酵母应用到黄酒酿造中，研究表明，葡萄酒酵母酿制的黄酒，芳香物质含量明显大于黄酒酵母生产的黄酒。

In order to separate good yellow wine yeast strain,the yeast in Xiangxue wine is refreshed and TTC is cultivated,and the separated yeasts undergo a whole process as the followings such as yeast water test,Erlenmeyer flask fermentation,the production of fast alcohol-and-temperature-proof yeast,and the mimic rotting vat fermentation with Erlenmeyer flask etc.

为了分离出优良的黄酒酵母菌种，通过对香雪酒中的酵母复壮和TTC选育，将分离出的酵母经酵母水试验、锥型瓶发酵、耐酒精、耐温、速酿酒母制作和锥型瓶模拟大缸发酵试验等，可使黄酒生产企业根据自己产品的类型特点和消费者的口味需求，选育出产生不同口感的黄酒的菌株来生产不同类型的黄酒。

The absorption and distribution of chromium were studied in ryeusing nutrient culture technique and pot experiment.

采用不同浓度K2CrO4(0，0.4，0.8和1.2 mmol/L)的Hoagland营养液处理黑麦幼苗，测定铬在黑麦体内的亚细胞分布、铬化学形态及不同部位的积累。

By analyzing theory foundation of mathematical morphology in the digital image processing, researching morphology arithmetic of the binary Image, discussing two basic forms for the least structure element: dilation and erosion.

通过分析数学形态学在图像中的理论基础，研究二值图像的形态分析算法，探讨最小结构元素的两种基本形态：膨胀和腐蚀；分析了数学形态学复杂算法的基本原理，把数学形态学的部分并行处理理念引入到家实际应用中。