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采用扫描电镜、X射线荧光光谱仪、红外光谱仪、热重分析仪等多种仪器分析方法,对一种国产青梅酒样品中的浑浊物进行定性测定研究。结果表明:浑浊物的成分复杂,既含有蛋白质、苹果酸等有机物,又含有少量的果实纤维类物质,以及生产过程中残余的少量硅藻土成分,这些物质在果酒放置过程中发生一系列复杂而缓慢的物理和化学变化,凝聚成大分子或其它的沉淀物而析出,导致果酒的浑浊。
The qualitative analysis of turbidity in a domestic plum wine sample was carried out by means of many instruments such as scanning electron microscopy, X-ray fluorescence spectrometer, infrared spectroscopy and thermogravimetry. The results showed that: the turbidity of the complex composition, both containing protein, malic acid and other organic matter, but also contains a small amount of fruit fiber material, as well as the production process of a small amount of residual diatomaceous earth components, these substances placed in the wine during a series of complex The slow physical and chemical changes, condensed into large molecules or other precipitates and precipitation, resulting in fruit wine turbidity.