活性炭在处理酒样过程中的危害分析  

Hazard Analysis of Activated Carbon in the Treatment of Wine Samples

作　　者：刘红微 王耀[1] 杨玉珍 徐芳 马飞 李擎 任国军 LIU Hongwei;WANG Yao;YANG Yuzhen;XU Fang;MA Fei;LI Qing;REN Guojun(Technology Center of Hetao Distillery Group,Bayannur 015400,Inner Mongolia,China;College of Food Science and Engineering,Inner Mongolia Agricultural University,Hohhot 010018,Inner Mongolia,China)

机构地区：[1]内蒙古河套酒业集团股份有限公司,内蒙古巴彦淖尔市015400 [2]内蒙古农业大学食品与科学工程学院,内蒙古呼和浩特市010018

出　　处：《酿酒》2021年第5期73-75,共3页Liquor Making

摘　　要：为了降低浓香型白酒中高级醇的含量,提升酒质,采用活性炭处理高级醇含量较高的浓香楂子酒。通过研究不同形态活性炭、吸附方式、酒样流速、活性碳用量对浓香楂子酒中高级醇的影响,确定酒中高级醇的有效去除方法。结果表明:颗粒碳对楂子酒中高级醇的吸附效果优于粉末碳;楂子酒中高级醇的有效去除方法为:楂子酒与颗粒碳的比例为2∶1,酒样流速为50mL/min,循环吸附七次。In order to reduce the content of higher alcohols and improve the quality of Luzhou flavor liquor,this paper studied the treatment method of activated carbon for wine,analyzed the principle of activated carbon adsorption and adopted different experimental methods to adsorb activated carbon.The results showed that the effective removal methods of high alcohols in Chazi wine were as follows:the ratio of Chazi wine to granular carbon is 2∶1,the flow rate of wine sample is 50mL/min,and the circulation adsorption is seven times.

关 键 词：颗粒炭 浓香型白酒 楂子酒 吸附作用 高级醇 

分 类 号：TS262.3[轻工技术与工程—发酵工程]