低度白酒浑浊的原因分析  

Analysis of the Reasons of the Turbidity in Low-alcohol Liquor

作　　者：郭富祥 王金亮 冯春红 李建民 

机构地区：[1]河南仰韶酒业有限公司,河南渑池472400

出　　处：《酿酒科技》2007年第8期120-121,共2页Liquor-Making Science & Technology

摘　　要：在低度白酒的生产过程中,解决浑浊及口味淡薄是两大难题。分别采用冷冻法、活性炭吸附法和淀粉吸附法进行实验,探索合理的处理方法。结果表明,冷冻试验采用活性炭吸附的方法较好,再经复合膜净化过滤处理对产品质量的稳定、保持固有风格有一定的作用。Turbidity and weak taste were two roadblocks in the production of low-alcohol liquor. Freezing method, active carbon absorption method and amylum absorption method were applied respectively in the experiments to explore the rational treatment. The results suggested that active carbon absorption method was the best in freezing test, then after composite membrane purification and filtration, the liquor could keep stable quality and its original styles. （Tran. by YUE Yang）

关 键 词：低度白酒 除浊 试验 

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]