现代食品科技2011，Vol.27Issue(3)：313-316,4.
柿子单宁在啤酒澄清中的应用
Application of Persimmon Tannin in the Clarification of Beer
摘要
Abstract
The influence of persimmon tannin, as a beer clarifying agent, on the clarity, chromaticity, turbidness, total polyphenols, protein content, TBA value and amaroid of beer were studied. And the effects of persimmon tannin and diatomite on the quality of beer were also compared. The results showed that adding 70mg/L persimmon tannin could effectively improve the quality of beer, and its effect was better than that of diatomite. In addition, adding tannins not only could promote the stability and antioxidant ability of beer, but also could improve the sensory characteristic of beer.关键词
柿子单宁/澄清/啤酒引用本文复制引用
田燕,邹波,李春美,李媛媛..柿子单宁在啤酒澄清中的应用[J].现代食品科技,2011,27(3):313-316,4.基金项目
国家自然科学基金(30972398) （30972398）
教育部重点项目(109115) （109115）
