中低度浓香型白酒浑浊沉淀的成因及防止措施

中低度浓香型白酒浑浊沉淀严重影响产品质量和企业效益。白酒浑浊沉淀有白色片状沉淀、白色絮状沉淀、棕黄色沉淀和油状物。白色沉淀主要由香精香料添加剂、金属容器及管道、水质、过滤设备和新酒瓶等因素引起；白色絮状沉淀主要由3种高级脂肪酸乙酯，即油酸乙酯、棕榈酸乙酯、亚油酸乙酯和杂醇油的溶解条件变化而引起；棕黄色沉淀主要是由铁离子形成的棕色沉淀物质；油状物主要由白酒中的呈香物质产生。针对各浑浊沉淀物质的特点和形成机理，采取针对性的方法可有效去除浑浊沉淀物，提高酒的质量。

Causation of the Turbidity & the Precipitation of Middle-alcohol-content and Low-alcohol-content Luzhou-flavor Liquor & the Prevention Measures

The turbidy and the precipitation in middle-alcohol content and low-alcohol-content Luzhou-flavor liquor had seriously influenced liquor product quality and damaged enterprise benefits.Liquor precipitate mainly included white flaky precipitate(induced by flavoring additive,metal container,pipeline,water quality,filtration equipment,and new liquor bottle etc.),white floc(induced by the change of dissolution conditions of ethyl oleate,ethyl palmitate,ethyl linoleate and fusel oil),brown yellow precipitate(induced by iron ion),and greasy substances(produced by aroma-producing substances in liquor).In view of the properties and the formation mechanism of each kind of precipitate,the relative prevention measures were applied to eliminate the precipitate and to improve liquor quality.(Tran.by YUE Yang)