高分子蛋白质是引起黄酒沉淀的主要因素，其与单宁聚合物引起黄酒冷浑浊、沉淀。
Macromolecular proteins coupled with tannin polymer were the main factor to induce precipitate and turbidity in yellow rice wine.
引起黄酒沉淀的主要因素有蛋白质、单宁与铁以及外部条件如温度、氧气等。
The main factors causing precipitate in yellow rice wine include proteins, tannin, Fe, and external conditions during storage such as temperature and oxygen etc.
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