| 白酒三大酯蒸馏特性的研究 |
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| 引用本文： | 刘长海,袁永俊.白酒三大酯蒸馏特性的研究[J].西华大学学报(自然科学版),1994(2). |
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| 作者姓名： | 刘长海 袁永俊 |
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| 作者单位： | 齐齐哈尔轻工学院 |
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| 摘 要： | 本文从物质结构特点出发，结合理论分析与实验测定研究了固态法白酒蒸馏时三大酯的运动规律。结果表明：三种酯在蒸馏时的机理是不同的；乙酸乙酯主要聚于酒头，己酸乙酯也是酒头含量较高，乳酸乙酯在蒸馏时随着馏分的增加呈明显的上升趋势，可以采用去酒尾的方法降低酒中乳酸乙酯含量。
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| 关 键 词： | 白酒 乙酸乙酯 己酸乙酯 乳酸乙酯 蒸馏 |
STUDY ON DISTILLATION FEATURE OF THREE KINDS OF ESTERS IN THE LIQUOR |
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| Liu Changhai, Yuan Yongjun.STUDY ON DISTILLATION FEATURE OF THREE KINDS OF ESTERS IN THE LIQUOR[J].Journal of Xihua University:Natural Science Edition,1994(2). |
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| Authors: | Liu Changhai Yuan Yongjun |
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| Affiliation: | Qigihar Light Industy Iust. Dept. of Feed Engineering |
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| Abstract: | ccording to the structure of the substance, by means of theoretical analysis and experimeatal measuring, this paper studies the distillating feature of three esters in Chinese liquor that from fixed bed of fermented mass. The result has verified that the distillating feature of three esters are different each other. |
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| Keywords: | Ester Chinese liquor Distillating |
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