低度白酒生产技术与实践  

Production Techniques & Practice of Low-alcohol Liquor

作　　者：赖登燡[1] 

机构地区：[1]四川全兴股份有限公司,四川成都610036

出　　处：《酿酒科技》2007年第7期88-90,93,共4页Liquor-Making Science & Technology

摘　　要：白酒低度化是当前白酒消费的大势所趋,但在生产低度白酒时,面临着除浊工艺这道技术关卡。低度白酒浑浊及货架期沉淀的原因主要是由加浆水中的无机盐和原酒中的高级脂肪酸乙酯引起的。运用活性炭处理低度酒,可有效地解决沉淀问题。Low-alcohol liquor drinking is the consumption trend nowadays. However, the production of low-alcohol liquor is facing the technical problem of turbidity removal. The reasons of the turbidity produced in production or in shelf period were analyzed. The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor. The use of active carbon in the treatment of low-alcohol liquor could effectively settle the problem of liquor turbidity. （Tran. by YUE Yang） .

关 键 词：低度白酒 沉淀 加浆水 活性炭 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]