38度酒样中阴阳离子实验探讨  

Cation-anion Experiment in 38% vol Liquor Samples

作　　者：李云辉[1] 张宿义[1,2] 卢中明[2] 赵金松[2] 方军[1] 

机构地区：[1]四川理工学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646000

出　　处：《酿酒科技》2009年第10期37-39,42,共4页Liquor-Making Science & Technology

摘　　要：对38%vol酒采用梯度添加钙、镁、硫酸根离子方法,对温度、添加量及反应时间等因素进行控制,利用溶度积规则判断是否会析出沉淀物。结果表明,添加钙离子的酒样中,钙、硫酸根离子浓度积≥0.0109时,均会产生白色针状、晶体状沉淀物;添加镁离子的酒样中,镁、硫酸根离子浓度积≥0.053时,会析出白色浑浊物;添加硫酸根离子的酒样中,钙、硫酸根离子浓度积≥0.063时,均会产生白色针状、絮状、晶体状浑浊物。Gradient addition of calcium ion,magnesium ion and sulfate ion in 38 %vol liquor was operated,the related influencing factors including temperature,addition level and reaction time etc.were under proper control,and solubility product rules was used to judge whether the precipitate would separate out.The experimental results indicated that white acicular and crystal shape precipitate separated out when calcium and sulfate ion product was equal to or above 0.0109 in liquor samples with calcium ion addition, white precipitate separated out when magnesium and sulfate ion product was equal to or above 0,053 in liquor and crystal shape precipitate separated out when calcium and addition. （Tran. by YUE Yang） samples with magnesium ion addition, and white acicular and cottom wool shape sulfate ion product was equal to or above 0.063 in liquor samples with sulfate ion

关 键 词：白酒 浑浊 沉淀 离子积 

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]