露酒产生浑浊沉淀的原因及处理措施  

Causes of Turbidity in Liqueur and Its Treatment Methods

作　　者：刘鸿 

机构地区：[1]江西省宇财生物制品有限公司,江西吉安343000

出　　处：《酿酒科技》2012年第1期79-81,共3页Liquor-Making Science & Technology

摘　　要：露酒产生浑浊沉淀的原因主要是水质、基酒质量和酒度问题;基酒成分及动、植物药材成分之间的物理、化学、生化反应;加工工艺及操作问题;设备、容器卫生问题;环境温度问题等。解决方法:选择合适的后处理净化方法,改进水质软化装置,对原辅包装材料进行严格的质量把关,加强产品质量管理、检测,改进过滤设备,改进工艺方法,改善净瓶、盖、包装及贮存设备条件等。(晓文)The causes of turbidity in liqueur were analyzed including water quality, base liquor quality, and liquor alcoholicity; base liquor compositions and their physical, chemical or biochemical reactions with herbal compositions and animal compositions; processing technology and operating problems; sanitary conditions of equipments and containers; and environmental temperature etc. In view of these problems, the relative solutions were put forward as follows： adoption of proper after-treatment purification programs; renovation of devices for water softening; strict quality supervision on packing materials for raw materials and auxiliary materials; strengthening product quality management and product inspection; renovation of filtration apparatus and improvement of technical methods such as bottle-cleaning and liaueur storage and lioueur nackaning etc.

关 键 词：沉淀 露酒 原因 处理方法 

分 类 号：TS262.7[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]