冷冻过滤技术在特香型白酒中的应用  

Application of Freezing Filtration in Texiang Baijiu Production

作　　者：黄小晖[1] 刘锦武[1] 吴生文[1] 肖美兰[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2016年第11期77-79,共3页Liquor-Making Science & Technology

摘　　要：为了解决低度白酒在低温下容易出现失光、浑浊或沉淀等问题,提高特香型低度白酒的质量,四特酒公司引进了冷冻过滤设备,并研究了冷冻过滤技术在低度白酒生产中的应用效果和最佳工艺参数,为实际生产提供了真实可靠的数据支持。同时,通过冷冻过滤和活性炭吸附过滤的对比实验,证明了冷冻过滤技术能更有效地减小低度白酒中总酸、总酯和微量香味成分的损失,使酒体香气舒适、入口绵甜,从而提高了成品酒的质量。In order to settle the easily-occurred problems such as loss of gloss, turbidity and precipitate of low-alcohol Texiang Baijiu under low temperature, and to improve liquor quality, Site Liquor Co. Ltd. has introduced the freezing filtration equipment. The optimum technical param-eters of freezing filtration were studied, which could provide reliable data support for practical production. Meanwhile, through contrast experi-ment of freezing filtration and active carbon absorption filtration, it was proved that, freezing filtration was more effective in reducing the loss of total acids, total esters and trace flavoring compositions in low-alcohol Baijiu, so that liquor body had enjoyable aroma and good taste and li-quor quality got improved.

关 键 词：特香型低度白酒 冷冻过滤 

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]