三种不同过滤方式对特香型白酒质量的影响研究  

Study on the Influence of Three Different Filtration Methods on the Quality of Texiangxing Baijiu

作　　者：胡贤民[1] 陈盈 郭琼 万星 王镇辉 吴生文[1] 文悦宇 熊敏骙 万千秋 HU Xianmin;CHEN Ying;GUO Qiong;WAN Xing;WANG Zhenhui;WU Shengwen;WEN Yueyu;XIONG Minkui;WAN Qianqiu(Sitir Liquor Co.,Ltd.,Zhangshu,Jiangxi 331200,China)

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒》2024年第3期79-83,共5页Liquor Making

摘　　要：从白酒的气相色谱成分、离子色谱成分、感官评定等方面研究分析活性炭吸附过滤、冷冻过滤、聚能量膜过滤对特香型白酒的影响。结果表明:活性炭吸附过滤对酒体骨架成分及风味影响较大、净化能力较强,适用于过滤风味欠佳的酒体;冷冻过滤对酒体骨架成分及风味影响较小,适用于过滤风味一般的酒体;聚能量膜过滤对酒体骨架成分及风味基本无影响、滤后酒体的自然微黄颜色及风味可以最大程度地得以保留,适用于过滤风味较好的酒体。The effects of activated carbon adsorption filtration,freezing filtration and poly-energy membrane filtration on Texiangxing Baijiu were studied and analyzed from the aspects of gas chromatography,ion chromatography and sensory evaluation.The results showed that activated carbon adsorption filtration had a great effect on the skeleton composition and flavor of the liquor,and had strong purification ability,which was suitable for filtering the liquor with poor flavor.Freezing filtration has little effect on the skeleton composition and flavor of the liquor,so it is suitable for filtering the liquor with ordinary flavor.Poly-energy membrane filtration has no effect on the skeleton composition and flavor of the liquor,and the natural yellowish color and flavor of the liquor can be preserved to the greatest extent after filtration,which is suitable for filtering the liquor with good flavor.

关 键 词：活性炭吸附过滤 冷冻过滤 聚能量膜过滤 特香型白酒 

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]