低度原酒与丢糟组合串蒸的试验  

Study on The Combinational Distillation of Low Alcohol Liquor and Distilled Grains

作　　者：蔡鹏飞 邵先军 王凤丽 赵率 付静静 孙帅 石鲁博 赵纪文 

机构地区：[1]山东扳倒井股份有限公司,山东高青256300

出　　处：《酿酒》2017年第3期64-66,共3页Liquor Making

摘　　要：利用浓香型班组的低度原酒、第一甑丢糟、食用酒精,进行串蒸。经过2个阶段的蒸馏试验,结果表明,甑底加入按照一定比例混合的食用酒精和低度原酒,至垫圈下部,装入甑桶高度1/2的丢糟,加热蒸馏,分段摘酒,至酒液乳白为止。这个串蒸方法是可行的,在将低度原酒转化成高度酒的同时,保证了酒质的清爽干净。They were used of low alcohol Luzhou flavor Liquor, the first distilled grains and edible alcohol for distillation test. The 2 stages of the results showed that the bottom added according to a certain proportion of edible alcohol and low alcohol wine, until the washer, putted into the 1/2 height of the distilled grains, heated distillation, choosed fractions according to the quality of liquor, to the wine was white. This method was feasible, to change the low-grade wine into high wine at the same time, to ensure the quality of fresh and clean.

关 键 词：低度原酒 丢糟 串蒸 

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]