浅谈白酒的硬度  

Discussion on the Hardness of Liquor

作　　者：赵向东 曹瑞红 

机构地区：[1]山西杏花村汾酒集团,汾阳山西032205

出　　处：《酿酒科技》2008年第8期76-77,共2页Liquor-Making Science & Technology

摘　　要：加浆用水是白酒硬度产生的主要因素。加浆用水的硬度过高,加浆后使得酒中一部分钙、镁盐析出,产生白色颗粒状、片状、针状沉淀,甚至酒的口感也变得粗糙,增加酒的咸、苦味。生产工艺上要有目的地控制加浆用水的硬度和酒的硬度,从贮酒容器、加浆用水硬度、白酒硬度的化验等方面对白酒的硬度进行控制。Water used for syrup is the main factor influencing the hardness of water. EXcessive high hardness of water used for syrup would dissolve some part of calcium salt and magnesium salt and further produce white grain-shaped, flake-shaped and needle-shaped precipitate in liquor, which would damage liquor taste and strengthen liquor bitterness and liquor salty taste. Accordingly, the hardness of water used for syrup.should be under proper control such as the appropriate treatment of liquor containers and the chemical examination of liquor hardness etc.

关 键 词：白酒 硬度 沉淀 加浆水 

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]