低度白酒浑浊的研究与分析  

Analyzing and Researching Opacity of Low Alcohol Liquer

作　　者：豆成林[1] 桑大席[1] 张孔海[1] 吴斌[1] 

机构地区：[1]信阳农业高等专科学校生物工程系,河南信阳464000

出　　处：《农产品加工（下）》2005年第3期25-27,共3页Farm Products Processing

摘　　要：对市场上酒精度为40%的白酒浑浊产生的原因进行分析。引起白酒固形物超标的主要原因是生产加浆水硬度较大、使用贮罐贮酒容器不当、勾兑酒时大量加入添加剂、发酵不良或蒸馏操作不当等。提出了企业应改进和提高生产技术的措施,以使白酒中的固形物降低到较低的水平。By analyzing the reason of opacity 40 % alcohol on recent market find that overclose of solids is serious. Low alcoholl iquor opacity is caused by soluble solids, For the current production of wine, by investigating and analyzing in low alcohol liquor, thehardness of adding water is higher,or the vessel is unfitted or added more additives or had fermentation or unfitted distillation and so on. According to these factors, company must transform equipment and terat water and reduce the amount of additives. Only do like this the quantity of solids in low alcohol liquor can be reduced.

关 键 词：低度白酒 浑浊 原因 研究 

分 类 号：TS262.3[轻工技术与工程—发酵工程]