酒醅水分与蒸馏效率的关系  

The Relations Between the Moisture Content of Fermented Grains and the Distillation Efficiency

作　　者：刘宝贵 刘杰 杨桂春 

机构地区：[1]吉林省榆树钱酒业有限公司,吉林榆树130400

出　　处：《酿酒科技》2012年第7期92-93,共2页Liquor-Making Science & Technology

摘　　要：通过传统的甑桶蒸馏方式可实现浓缩和提取发酵酒醅中的乙醇及其他风味成分的目的。酒醅中水分含量的高低直接影响到蒸馏酒产量和质量。通过对酒醅水分含量的控制研究,使甑桶蒸馏效率达到优质、高产。The condensation and the extraction of ethanol and other flavoring substances from fermented grains could be realized through traditional distillation by steaming bucket.The moisture content of fermented grains would directly influence the quality and the yield of distilling liquor.Accordingly,the research on scientific control of moisture content of fermented grains could achieve the goal of improving the distillation efficiency of steaming bucket.

关 键 词：酿造用水 酒醅水分 甑桶蒸馏 蒸馏效率 

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]