| 白酒中黄色的形成、检测及去除 |
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| 引用本文： | 史静霞.白酒中黄色的形成、检测及去除[J].酿酒科技,2003(3):51-52. |
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| 作者姓名： | 史静霞 |
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| 作者单位： | 山西杏花村汾酒集团有限责任公司技术中心,山西,汾阳,032205 |
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| 摘 要： | 白酒在长期贮存过程中，金属铁与白酒中有机酸反应，使酒中溶入Fe^2 ，使酒呈黄色；Fe^2 进一步氧化成Fe^3 ，在酒中形成棕色沉淀析出。添加适量植酸处理24h，可除去酒中铁离子，使酒达到无色透明，不会影响白酒中香味物质。（孙悟）
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| 关 键 词： | 白酒 黄色 形成 检测 去除方法 铁离子 植酸 沉淀 |
| 文章编号： | 1001-9286(2003)03-0051-02 |
| 修稿时间： | 2003年1月7日 |
Formation of Yellowness in Liquors and Its Determination and Elimination |
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| SHI Jing-xia.Formation of Yellowness in Liquors and Its Determination and Elimination[J].Liquor-making Science & Technology,2003(3):51-52. |
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| Authors: | SHI Jing-xia |
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| Abstract: | The interaction of metallic iron and organic ac ids in liquors during the long term storage of liquors would result in yellow-n ess in liquors because of the dissolution of Fe 2+ in liquors.And the further oxidation of Fe 2+ into Fe 3+ would lead to the separation of brown precipitate in liquors.Addition of ad equate quantity of phytic acid for24h could eliminate iron ions in liquors so that liquors remained transparent and colorless.And the method would not influ ence the flavoring components in liquors at all.(Tran.by YUE Yang) |
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| Keywords: | liquor formation of yellowness determination Fe ion phytic acid1 |
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