浅析新型白酒中食用酒精的处理  

Research on Management of Edible Alcohol in New-type Liquor

作　　者：秦家平 向秀容 

机构地区：[1]四川省天府名优酒研究中心,成都温江611130

出　　处：《酿酒科技》2001年第4期90-91,共2页Liquor-Making Science & Technology

摘　　要：新型白酒已成为白酒业的重要组成部分 ,食用酒精是生产新型白酒最重要的基础物质。食用酒精的处理方法有 :①高锰酸钾法。高锰酸钾的最适添加量 :在玉米酒精中为0.5‰、木薯酒精中为0.9‰、糖蜜酒精中为0.7‰。②活性炭法。玉米酒精中加0.8‰的203型活性炭 ,适中 ;木薯酒精加1.2‰的203型活性炭 ;糖蜜酒精中加1.0‰的205型活性炭最好。③综合法。即在不同原料生产的食用酒精中添加最佳高锰酸钾和活性炭用量 ,混合处理 ,效果更好。(孙悟)The production of new-type liquor has become an important component of liquor-making industry. Edible alcohol, the most important fundamental essentials in new-type liquor production, its management methods were as follows: 1.Management by potassium permanganate. The proper addition quantity of potassium permanganate in maize alcohol, cassava alcohol and molasses alcohol were 0.5‰, 0.9‰ and 0.7‰ respectively. 2. Management by active carbon. The proper addition quantity of type 203 active carbon in maize alcohol, cassava alcohol and molasses alcohol were 0.8‰, 1.2‰ and 1.0‰ respectively. 3. Comprehensive management. Better effects could be achieved through management by mixed addition of potassium permanganate and active carbon in edible alcohol produced by different essentials.

关 键 词：新型白酒 食用酒精 处理方法 高锰酸钾 活性炭 

分 类 号：TS262.3-39[轻工技术与工程—发酵工程]