配制酒除浊方法的研究

配制酒是以蒸馏酒或酿造酒、食用酒精为酒基,采用外加呈色、呈香、呈味物质生产的白酒.因配制酒中各溶解成分的溶解度条件的改变而易产生混浊,混浊的原因有:蛋白质混浊、棕黑色沉淀、无机盐沉淀、碱性混浊和高级脂肪酸酯混浊;除浊法有澄清剂法、超滤法和冷冻法,冷冻法除浊对配制酒的口感质量与除浊效果比其他两种方法好.基酒降度的方法、酒度的高低、冷冻时间、母液冷冻温度和贮存条件的选择对配制酒的除浊效果均有影响.(孙悟)

Research on Turbidity Removal Methods of Blending Liquor

Blending liquor is the liquor produced through the addition of aroma-producing substances,color-producing substances and flavor-producing substances in distilling liquor,or brewing liquor or edible alcohol as base liquor.Turbidity easily occurs in blending liquor due to the change of solubility conditions of the solute.The turbidity mainly covers protein haze,brownish black color precipitate,inorganic salt precipitate,alkali haze,and higher fatty acid and ester precipitate.The turbidity removal methods include the use of clarifier,ultrafiltration,and freezing method.Compared with the other two methods,freezing method has better turbidity removal effects and could achieve better taste and quality of blending liquor.Besides,alcohol-reducing method of base liquor,alcohol content,freezing time,freezing temperature of maternal liquid,and storage conditions could also influence the turbidity removal effects of blending liquor.(Tran.by YUE Yang)