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浊度在葡萄酒蛋白稳定和过滤控制中的应用 被引量:9

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摘要 浊度是表征葡萄酒澄清度的指标,可应用于葡萄酒蛋白稳定性判断和过滤难易程度的评价。蛋白稳定性检验前后浊度的差值可以反应蛋白稳定性的好坏,其差值越小说明蛋白稳定性越好。为了节约过滤成本,建议除菌过滤前葡萄酒的浊度不能超过1.0 NTU。
出处 《中外葡萄与葡萄酒》 2011年第6期58-59,共2页 Sino-Overseas Grapevine & Wine
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