低度白酒生产技术的疑点与难点剖析

低度、降度白酒已占市场份额的80%以上,成为中国白酒生产消费的主流.低度白酒生产过程的技术难点主要是白酒降度产生失光、浑浊、沉淀,其主要原因是由于降度后棕榈酸乙酯、油酸乙酯和亚油酸乙酯等析出;蒸馏、包装等过程带入的悬浮物,生产用水、生产容器所含金属离子等为低度白酒产生沉淀的主要原因;还有低度白酒酒体在货架期的水解、酯化反应也会引起低度白酒产生失光、浑浊和沉淀.

Analysis of the Technical Difficulties in Low-alcohol Liquor Production

The sales of low-alcohol liquor and alcohol-degrading liquor have accounted for more than 80 % market share and become the mainstream in liquor production and liquor consumption in China. The technical difficulties in low-alcohol liquor production mainly cover the following aspects: the bleeding of ethyl palmitate, ethyl oleate and ethyl linoleate etc. after alcohol-degrading might produce the lost of gloss, turbidity and precipitate; the suspended substances produced in distillation and packing, the production water, and the metal ions contained in production containers are the main reasons for the precipitate in liquor; besides, the hydrolization reaction and esterification reaction of liquor body during shelf period would also produce the lost of gloss, turbidity and precipitate.