低度白酒发展现状  

Present Development Situations of Low-alcohol Baijiu(Liquor)

作　　者：程平言 胡峰 胡建锋 路虎 陆伦维 

机构地区：[1]贵州茅台酒厂(集团)习酒有限责任公司,贵州习水564622

出　　处：《酿酒科技》2015年第12期99-102,共4页Liquor-Making Science & Technology

摘　　要：分析了低度白酒的发展趋势,指出低度酒发展中的3个主要问题:失光浑浊、货架期酯水解和标准难适用。重点阐述解决低度白酒相关问题的有效措施,其中冷冻过滤和活性炭吸附都能较好地解决低度白酒的浑浊问题;而延缓酯水解、稳定酒质则需要从以下几方面考虑:高质量的基酒和调味酒、采用酸含量高的酒进行酒体设计、改变酸酯浓度使其接近平衡、低温避光贮存、设定保质期等;并列出了待实施标准中的相关指标变化。最后,从改善工艺技术和引入健康因子等方面思考低度白酒的发展前景。In this paper, the development trend of low-alcohol Baijiu（liquor）, and the three main problems in the development of low-alcohol Baijiu（liquor） including turbidity, ester hydrolysis in shelf period and standard inapplicability were analyzed. Specifically, the effective measures to solve those problems were introduced as follows： freezing filtration and active carbon absorption could settle the problem of liquor turbidity, and the measures to delay ester hydrolysis and stabilize liquor quality included the use of high-quality base liquor and flavoring liquor,the design of liquor body by using liquor with high content of acids, and the change of acids/esters concentration to achieve the equilibrium,low-temperature dark storage, and the setting of expiration date etc. Finally, the development foreground of low-alcohol liquor was discussed from the aspects of technical improvement and the introduction of health factors etc.

关 键 词：低度白酒 失光浑浊 酯水解 标准 

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]