摘要
我国低度白酒的生产采用的澄清方法主要是吸附法和冷冻过滤法,二者均存在不足之处:吸附法存在的问题有吸附效果及处理深度较难把握,有益的香味成分的损失,处理过程带入的异味和环境污染;冷冻法存在能耗大、投资大、香味物质损失过大等问题。低度白酒生产自然澄清法工艺要点:选择基酒、品尝勾兑、加浆降度、陈酿澄清、除油过滤、品尝勾兑、检验分析、过滤、包装、出厂等。
The usual clarification methods in the production of low-alcohol liquor include absorption method and freezing filtration method. Both the two methods have the disadvantages： absorption method, difficult in controlling absorption effects and treatment degree, the loss of beneficial flavoring compositions, and the off-flavor produced and environmental pollution; freezing filtration method, large energy consumption, large investment, and great loss of flavoring compositions etc. The technical points in natural clarification method cover： selection of base liquor, tasting and blending, alcohol-degrading, aging and clarification, oil removal and filtration, examination and analysis, filtration, packing and exstore etc. （Tran. by YUE Yang） .
出处
《酿酒科技》
北大核心
2007年第7期96-98,共3页
Liquor-Making Science & Technology
关键词
低度白酒
自然澄清法
工艺
low-alcohol liquor
natural clarification method
techniques
