白酒发酵糟醅中残余酒精含量检测方法的探讨  

Research on the determination method for the residual alcohol in the fermented mash for Chinese highly-flavored liquor

作　　者：岳元媛[1] 向文良[1] 张文学[1] 胡承[1] 许德富[2] 

机构地区：[1]四川大学,四川成都610065 [2]四川泸州老窖股份有限公司,四川泸州646000

出　　处：《中国酿造》2005年第7期55-57,共3页China Brewing

基　　金：国家自然科学基金项目(30270035)

摘　　要：研究了重铬酸钾比色法检测浓香型白酒发酵糟醅中残余酒精含量的最佳测定条件。结果表明:发酵糟醅经过蒸馏,以重铬酸钾的硫酸溶液作参比,馏出液、重铬酸钾和浓硫酸的用量比为2:1:4时,在600nm处测定,不仅重铬酸钾的还原产物有最大吸收值,而且能最大限度地避开发酵糟醅中干扰物质对吸光度的影响。This paper discussed the optimal conditions for the determination of residual alcohol in the fermented mash for Chinese highly-flavored liquor, using potassium bichromate colorimetry. The result indicated that, after the fermented mash was distilled, taking the vitriolic solution of potassium bichromate as the control, the reducing product of potassium bichromate obtained the maximum absorption at 600 nm when the ratio of the distillate, potassium bichromate and vitriol was 2:1:4. It could also avoid the effect of interfering substances in fermented mash on the absorbency to the largest extent.

关 键 词：浓香型白酒 发酵糟醅 残余酒精 

分 类 号：O623.411[理学—有机化学]