摘要
本文从物质结构特点出发，结合理论分析与实验测定研究了固态法白酒蒸馏时三大酯的运动规律。结果表明：三种酯在蒸馏时的机理是不同的；乙酸乙酯主要聚于酒头，己酸乙酯也是酒头含量较高，乳酸乙酯在蒸馏时随着馏分的增加呈明显的上升趋势，可以采用去酒尾的方法降低酒中乳酸乙酯含量。
ccording to the structure of the substance, by means of theoretical analysis and experimeatal measuring, this paper studies the distillating feature of three esters in Chinese liquor that from fixed bed of fermented mass. The result has verified that the distillating feature of three esters are different each other.
出处
《四川工业学院学报》
1994年第2期47-50,共4页
Journal of Sichuan University of Science and Technology
