不同种类活性炭对清香型白酒除浊效果的研究  

Turbidity Removal Effect of Different Types of Activated Carbon on Qingxiang Baijiu

作　　者：杨枭勇 姚家琪 马转转 李楷 文斐然 霍美玉 杨凯环 曹瑞红 赵向东 YANG Xiaoyong;YAO Jiaqi;MA Zhuanzhuan;LI Kai;WEN Feiran;HUO Meiyu;YANG Kaihuan;CAO Ruihong;ZHAO Xiangdong(China Fenjiu City Management Center,Xinghuacun Fenjiu Distillery Co.Ltd.,Fenyang,Shanxi 032200,China)

机构地区：[1]山西杏花村汾酒厂股份有限公司中国汾酒城管理中心,山西汾阳032200

出　　处：《酿酒科技》2024年第9期24-28,37,共6页Liquor-Making Science & Technology

摘　　要：应用不同类型活性炭进行清香型新产原酒的老熟除浊处理,研究活性炭添加量对酒体中沉淀物及酒体理化指标、感官的影响。将5种活性炭A型、B型、C型、D型、E型分别按相同的比例梯度即0.5‰、0.8‰、1.1‰、1.4‰、1.7‰对试验酒进行添加处理,处理时间为24 h,每6 h搅拌1次,得到澄清酒体后进行不同温度环境的稳定性观察、理化分析及感官品评。研究表明,酒炭碘的吸附值大于1000 mg/g,酒炭添加量在1.1‰,酒体温度在-10℃以上时酒体均为清亮透明;对试验酒样进行理化检验与未处理酒样对比,发现活性炭对酒体中的乙酸乙酯、乳酸乙酯、乙酸、乙缩醛有较明显的吸附;通过感官品评,发现D、E型酒炭按总量1.4‰的6∶4搭配使用品评口感最优,原酒风味保持不变,能提高酒质,使酒味更柔和并加速了酒的陈化作用,消除了新酒的杂、辛辣等不愉快味道;D、E 2种酒炭添加量在1.4‰时酒体低温稳定性和理化指标均符合标准要求。This study used different types of activated carbon to remove turbidity from the crude liquor of Qingxiang Baijiu,and the influence of the addition amount of activated carbon on the sediment,the physicochemical indexes,and the sensory quality of the liquor body was studied.Five types of activated carbon(type A,type B,type C,type D and type E)were added to the test samples at the concentration of 0.5‰,0.8‰,1.1‰,1.4‰and 1.7‰,respectively.The treatment time was 24 hours,stirring once every 6 hours.The stability observation,physicochemical analysis,and sensory evaluation of the clarified liquor body at different temperatures were carried out.This results showed that the liquor body was clear and transparent when the iodine adsorption value of the activated carbon was greater than 1000 mg/g,the addition amount of the activated carbon was 1.1‰,or the liquor body temperature was above-10℃.It was found that the activated carbon adsorbed ethyl acetate,ethyl lactate,acetic acid and acetal in the liquor body significantly.Sensory evaluation showed that activated carbon type D and type E had the best effect when used at the ratio of 6:4 at the concentration of 1.4‰.The flavor of the treated liquor was unchanged,while the taste was softer,and the unpleasant taste was eliminated.The low temperature stability and physicochemical indexes of the treated liquor met the standard requirements.

关 键 词：清香型白酒 活性炭 除浊 

分 类 号：TS261.3[轻工技术与工程—发酵工程] TS262.4[轻工技术与工程—食品科学与工程]