锅底添加酒精串蒸工艺的探讨  

Investigation on the Techn ique of Cross-steaming by the Addition of Alcohol at the Bottom of the Pots

作　　者：张彬[1] 武绪敬 陈清让 

机构地区：[1]山东泰山生力源集团股份有限公司,山东泰安271000

出　　处：《酿酒科技》2003年第2期47-48,共2页Liquor-Making Science & Technology

摘　　要：粮食白酒生产中,在锅底添加高浓度的酒精,以提高蒸馏过程中酒精浓度,能将存于酒尾和蒸酒后醅子中的酯、醛、酸等成分更加有效地提取到成品酒中,减少了酒尾的量,达到了增己降乳且己乳比更为理想的效果,提高了原酒的产量和质量。The addition of high concentration alcohol at the bottom of the pots in liquor production would effectively increase the alco-hol concentration in distillation.Furthermore,the esters,aldehydes and acids in ending liquor and distiller's grains could be more ab-sorbed into product liquors.The ending liquor quantity was reduced and the aim of caproic acids-increasing&lactic acids-reducing was achieved and better ratio of caproic acids and lactic acids was obtained.Besides,the output and the quality of brut liquor were also promoted.(Tran.by YUE Yang)

关 键 词：酒精串蒸 产量 质量 增己降乳 白酒生产 

分 类 号：TS262.2[轻工技术与工程—发酵工程]