摘要
浓香型白酒蒸馏时甑桶内酒糟升温速度不同步,从甑边到甑中心升温速度呈圆环状依次递减,造成酒糟提香不足,扰乱其中香味物质出馏时序,影响了白酒质量。对浓香型白酒蒸馏设备进行技术改良,有效地解决了升温不同步问题。经实际应用证明,能增加5%左右白酒得率,且酒中微量成分比例更合理,具有较高的实用价值和经济价值。
During the distillation of Nongxiang Baijiu （liquor）,the asynchronous heating rate of fermented grains in steamer （heating rate decreased progressively in circular ring shape from steamer edge to steamer center） would result in insufficient aroma extraction,disturb the distillate time and sequence of flavoring components,and further damage liquor quality.The technical improvement of distilling equipments of Nongxiang Baijiu（liquor） could effectively settle such problem.The practical application proved that,after technical improvement,liquor yield got increased by about 5 ％ and the ratio of trace elements in liquor was more reasonable.Accordingly,such technical improvement was of high practical value and economic value.
出处
《酿酒科技》
北大核心
2014年第5期46-49,共4页
Liquor-Making Science & Technology
关键词
浓香型白酒
蒸馏设备
热扩散系数
Nongxiang Baijiu（liquor）
distilling equipments
thermal diffusivity
