| 锅底添加酒精串蒸工艺的探讨 |
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| 引用本文： | 张彬,武绪敬,陈清让.锅底添加酒精串蒸工艺的探讨[J].酿酒科技,2003(2):47-48. |
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| 作者姓名： | 张彬 武绪敬 陈清让 |
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| 作者单位： | 山东泰山生力源集团股份有限公司,山东,泰安,271000 |
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| 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，达到了增己降乳且已乳比更为理想的效果，提高了原酒的产量和质量。
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| 关 键 词： | 酒精串蒸 产量 质量 增己降乳 白酒生产 |
| 文章编号： | 1001-9286(2003)02-0047-02 |
| 修稿时间： | 2002年7月15日 |
Investigation on the Technique of Cross-steaming by the Addition of Alcohol at the Bottom of the Pots |
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| ZHANG Bin,WU Xu-jing and CHEN Qing-rang.Investigation on the Technique of Cross-steaming by the Addition of Alcohol at the Bottom of the Pots[J].Liquor-making Science & Technology,2003(2):47-48. |
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| Authors: | ZHANG Bin WU Xu-jing and CHEN Qing-rang |
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| Abstract: | 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) |
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| Keywords: | cross steaming of alcohol yield quality caproic acids-increase&lactic acids-reduce |
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