蛋白质对黄酒的品质有重要影响，其在黄酒中主要以氨基酸和肽的形式存在。氨基酸态氮是黄酒的重要质量指标，能反映黄酒中氨基酸总体水平。蛋白质也是引起黄酒非生物混浊的主要原因，是目前困扰黄酒行业的一大难题。随着黄酒营养、保健功效被熟知，黄酒逐渐被重视，对黄酒蛋白质的研究也越来越多，但研究主要围绕浑浊蛋白进行。本文从营养价值、保健功能及非生物稳定性等方面分析黄酒蛋白的研究现状，并指出存在的问题。瓶装黄酒酒体蛋白的组成和来源，以及如何特异性去除沉淀蛋白如二聚-α-淀粉酶抑制剂是今后的研究方向。

Proteins play a crucial role in the quality of Chinese rice wine, which are mainly existed in the form of amino acids and peptides. Amino acid nitrogen is an important quality index, contributing to their nutritive value. The non-biological turbidity in Chinese rice wine, which is a major problem in the industry, is mainly caused by proteins. With the nutrition and health benefits are recognized, Chinese rice wine is gradually taken seriously, and more and more researches of Chinese rice wine proteins have been conducted, however the subjects of studies are mainly haze proteins. In this review, the research status, problems, and future research direction of Chinese rice wine protein were discussed. The composition and source of bottled rice wine protein, as well as the specific removal of precipitated proteins such as dimeric-α-amylase inhibitors are the future directions of research.