利用分光光度法对浓香型白酒的分析  

Analysis of Luzhou-baijiu by UV-Vis Spectrophotometry

作　　者：李雷 杨官荣[3] 李杨 唐贤华 黄志瑜[2] LI Lei;YANG Guanrong;LI Yang;TANG Xianhua;HUANG Zhiyu(Sichuan Chuanniang Science and Technology Co.,Ltd.,Guanghan 618300,Sichuan,China;Sichuan Province Wine-brewing Research Institute,Guanghan 618300,Sichuan,China;Sichuan Liquor Group Co.,Ltd.,Chengdu 610000,Sichuan,China;Jiangan Economic Commerce Information and Technology Bureau,Yibin 644200,Sichuan,China;Sichuan Technology&Business College,Dujiangyan 611830,Sichuan,China)

机构地区：[1]四川川酿科技有限责任公司,四川广汉618300 [2]四川省酿酒研究所,四川广汉618300 [3]四川省酒业集团有限责任公司,四川成都610000 [4]江安县经济商务信息化和科学技术局,四川宜宾644200 [5]四川工商职业技术学院,四川都江堰611830

出　　处：《酿酒》2021年第4期41-43,共3页Liquor Making

摘　　要：浓香型白酒加浆降度出现浑浊失光现象,降到不同酒度光的透光率也不同,通过透光率的变化幅度来分析浓香型白酒。浓香型白酒的液态法白酒、固态法成品酒和固态法原酒透光率的变化幅度为依次变大。Light loss and turbidity happened during the alcohol-reducing of Luzhou-baijiu and the transmittance is vary from different alcohol content of Baijiu,which could be applied to analyze Luzhou-baijiu.For the liquid-state fermentation Baijiu,solid-state fermentation final Baijiu and solid-state fermentation original Baijiu,the transmittance of Luzhou-baijiu increased gradually.

关 键 词：浓香型白酒 降度 浑浊失光 透光率 变化幅度 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS207.3[轻工技术与工程—食品科学与工程]