蒸馏酒中风险成分的预防以及控制方法的研究  

Research on the Prevention of Risk Components in Distilled Liquor and Control Methods

作　　者：王林 WANG Lin

机构地区：[1]山西杏花村汾酒集团酒业发展区股份有限公司,山西汾阳032205

出　　处：《酿酒》2024年第6期100-102,共3页Liquor Making

摘　　要：制造生产蒸馏酒的过程包括原材料的粉碎、发酵、蒸馏及陈酿四个过程。在这些过程当中,均有可能受到有害物质的污染,从而降低蒸馏酒的品质,可能引起饮酒人食源性疾病,存在安全问题,对相关企业产生一定的负面影响。陈述了蒸馏酒存在的有害物质包括甲醇、杂醇油、氰化物、塑化剂、铅及醛类等,有害物质的生成途径,以及有效预防和控制这类有害物质对蒸馏酒的污染。The process of making and producing distilled wine includes four processes of crushing,fermentation,distillation and aging of raw materials.In these processes,they may be contaminated by harmful substances,thus reducing the quality of distilled wine,may cause foodborne diseases,safety problems,and have a certain negative impact on related enterprises.That the harmful substances of distilled liquor include methanol,miscellaneous alcohol oil,cyanide,plasticizer,lead and aldehydes,the formation of harmful substances,and the effective prevention and control of the pollution of such harmful substances to distilled liquor.

关 键 词：蒸馏酒 有害物质 甲醇 杂醇油 氰化物 塑化剂 铅 醛类 污染 预防 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS207.7[轻工技术与工程—食品科学与工程]