摘要
通过蒸馏和气相色谱分析方法,研究了分别将芝麻香型窖池黄水和浓香型窖池黄水,按照一定的比例和食用酒精混合进行蒸馏所得蒸馏液的情况,结果表明,在不同的混合比例下蒸馏,可以分别得到具有芝麻香典型风味、浓香型典型风味的蒸馏液,其中存在的黄水味贮存3个月后会变得不明显。这表明将黄水和食用酒精混合直接蒸馏的利用黄水的方法是可行的。
Analysis through distillation and gas chromatography, respectively, sesame flavor of pit water and Luzhou pit water, according to a certain proportion and edible alcohol distilling the distillate of distillation, results show that, in different mixing proportion, can be distilled liquid with sesame typical flavor, Luzhou flavor typical flavor respectively, the existing water taste after 3 months storage will become not obvious. This shows that the water method making use of the yellow water and edible alcohol distillation is feasible.
出处
《酿酒》
CAS
2014年第2期74-76,共3页
Liquor Making
关键词
黄水
芝麻香型
浓香型
蒸馏
yellow- water
sesame-flavor
Luzhou - flavor
distillation
