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.
并对其在粉末油脂的生产、浑浊剂、酪蛋白替代品和食品保鲜等方面的应用进行了介绍。
Moreover, the applications of them in producing of pow-der grease, turbidity agent, casein succedaneum and food preservation are introduced.
啤酒中蛋白质对啤酒品质的各方面有着很大的影响，尤其是对啤酒泡沫和浑浊的形成。
Proteins in beer had greatly influence on the quality of beer, especially the forming of foam and haze.
山葡萄酒浑浊的主要原因有酵母菌自溶、微生物污染、氧化过度、蛋白质和酒石酸盐过多等。
The main causations for the precipitate in amur grape wine are microzyme self-dissolve, microbial contamination, excessive oxidation and over quantity of tarter muriatic acid etc.
冷藏浑浊现象是啤酒在低温储存时其中微量的降解蛋白质和单宁形成了胶态物质所造成的。
Chill haze is a condition caused by remaining traces of degraded proteins and tannins that form a colloidal haze when beer is cooled tc 10w temperatures.
冷藏浑浊现象是啤酒在低温储存时其中微量的降解蛋白质和单宁形成了胶态物质所造成的。
Chill haze is a condition caused by remaining traces of degraded proteins and tannins that form a colloidal haze when beer is cooled tc 10w temperatures.
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