白酒加浆水对酒质的影响及处理方法研究进展  

Research Progress in the Effects of Addition Water on Baijiu Quality and Its Treatment Methods

作　　者：刘斌 曹鸿英 练顺才 罗勇 LIU Bin;CAO Hongying;LIAN Shuncai;LUO Yong(Wuliangye Co.Ltd.,Yibin,Sichuan 644000,China)

机构地区：[1]宜宾五粮液股份有限公司

出　　处：《酿酒科技》2019年第12期73-76,共4页Liquor-Making Science & Technology

摘　　要：白酒低度化已成为趋势,而在高度白酒降度的过程中需添加水,即加浆水。加浆水的质量直接关系到成品酒的质量与口感,其影响因素主要有:固形物、酸碱度、阳离子、阴离子等。由于其处理方式各有优缺点,因此需根据实际生产情况选择加浆水的最佳处理方法,从而提高成品酒的质量。Low-alcohol Baijiu has become the development trend in Baijiu industry.In the process of reducing the alcoholicity of high-alcohol Baijiu,water is added,namely,the addition water.The quality of addition water is directly related to the quality and the taste of the produced Baijiu.The factors influencing the quality of addition water mainly include solids,pH values,cation and anion,etc.Each treatment method of addition water has its own advantages and disadvantages.Therefore,the best treatment method should be selected according to the actual situations,so as to improve the quality of the produced Baijiu.

关 键 词：加浆水 固形物 酸碱度 阳离子 阴离子 

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]