浆水中金属离子对白酒品质影响的研究  

Effect of metal ions in added water on quality of Chinese liquor

作　　者：李丽[1] 周健[1] 杜文鹏[1] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000

出　　处：《中国酿造》2010年第2期74-77,共4页China Brewing

摘　　要：通过离子交换、反渗透和微滤法处理加浆水,利用原子吸收分光光度计检测加浆水中金属元素的含量;结果显示:经处理的加浆水中钙镁的含量最多,铝、钾、锌次之,铁、锰以及重金属镉、铅的含量很少;加浆水能够将金属离子带入到酒中;并且这些金属元素的存在,一方面它与负离子一起呈现出咸味特征,另一方面它能改变酒体的口味柔和程度;微滤处理的自来水适合作为52%白酒的加浆水;离子交换和反渗透处理的自来水适合作为45%和38%的加浆水。In this paper, added water was retreated by ion-exchange, reverse osmosis, and micro-filtration methods. The content of metal ions in added water were measured by atomic absorption spectrophotometer, and a certain concentration of metal elements of the standard solution were added to the liquor. The effect of metal ions on the quality of liquor was studied. The results showed that the added water by different treatment contains highest calcium and magnesium, followed by aluminum, potassium and zinc, while iron manganese, chromium and plumbum was only a few. Added water brought metal ions into the liquor and the presence of these metal ions on the one hand it can integrate with anion to form salty taste; and on the other hand it can change the softness of taste of liquor. Tap water treated by micro-filtration is suitable as added water of 52% Liquor; Tap water treated by ion exchange and reverse osmosis is suitable as added water of 45% and 38%.

关 键 词：低度白酒 加浆水 金属离子 检测 

分 类 号：TS261.4[轻工技术与工程—发酵工程]