低度白酒除浊的研究进展  

Research progress on precipitate removing of low-alcohol content liquor

作　　者：李芳[1] 孙艳玲[1] 池泽玲[1] 刘建新[1] 曹明菊[1] 

机构地区：[1]西南大学食品学院,重庆400716

出　　处：《中国酿造》2008年第5期5-7,共3页China Brewing

摘　　要：低度白酒是21世纪白酒产品消费的主流。白酒降度后,部分难溶物质如3种高级脂肪酸、醇类、酸类、醛类等析出而形成乳浊液,使酒混浊。目前主要的处理方法是除去沉淀物质和提高沉淀物质的溶解度。文中综述了去除沉淀、澄清低度白酒的方法,对低度白酒的除浊提出了改进措施。The low-alcohol liquor consumption is becoming main stream in the 21 st century. With the reduction of alcohol content, some insoluble substances, such as advanced fatty acid esters, esters, acids, aldehyde and so on, are separated out resulted in liquor turbidness as emulsion. The main relative treatment method is removing the precipitates and increasing the solubility of precipitates in low-alcohol liquor. The precipitate-removing methods were mainly introduced in this article.

关 键 词：低度白酒 白色混浊 除浊 

分 类 号：TS261[轻工技术与工程—发酵工程]