研究证明，甘露糖蛋白对白葡萄酒的酒石稳定具有很好的作用，但对红葡萄酒酒石稳定性无效。
It could keep the tartar stable in white wine, but it showed no effect to the tartar in red wine.
对葡萄酒中 酒石的形成机理和影响 酒石形成的因素进行了分析和探讨 ，并提出了解决葡萄酒 酒石稳定性的措施。
The mechanism and the factor of tartar formation in wine are studied. The methods to tartar stabilization are introduced.
本文分析了葡萄酒中酒石酸盐保持稳定的各种因素；
The factors to keep tartrate stabilization in wine were analyzed in this paper.
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