低度浓香型酒机械冷冻除浊工艺的探讨  

The machine refrigeration of thick and fragrant type wine of low degree divided by the studying of muddy craft

作　　者：武金华[1] 马琳[1] 宋洪国[1] 

机构地区：[1]山东泰山生力源集团股份有限公司,271000

出　　处：《酿酒》2006年第2期49-50,共2页Liquor Making

摘　　要：低度酒在生产销售中,遇低温易出现失光、混浊等现象,利用低度酒香味成分的低温析出特性,对半成品低度酒进行机械式冷冻处理。根据处理后半成品口感及理化指标变化对其进行调味。The low degree wine sells the inside in the productions, meet the easy emergence of low temperature to lose the light, turbid etc. phenmenon, make use of the low temperature of wine flavor composition to fuse the degree the characteristic that lower, proceeds to wine of semi- processed goods machine type the refrigeration handle. According to handle the the semt- manufactured goods to feel and physics and chemistry index sign the variety proceeds flavor adjustment.

关 键 词：低度酒 失光 混浊 机械式冷冻处理 调味 

分 类 号：TS262.3[轻工技术与工程—发酵工程] F810.42[轻工技术与工程—食品科学与工程]