一种浓香型白酒丢糟的洗糟方法研究

利用酿酒蒸馏冷却水对浓香型白酒丢糟进行洗糟处理，通过单因素及正交试验研究丢糟:冷却水、冷却水温度、洗糟时间对洗糟效果的影响。试验结果表明，影响丢糟洗糟效果的因素依次为洗糟时间＞丢糟:冷却水＞冷却水温度，洗糟最佳条件为丢糟∶冷却水1∶2（g∶g）、冷却水温度70 ℃、洗糟时间40 min，在此条件下，得到的洗糟水微量成分丰富，包括酯类9种、酸类6种、醇类4种和醛类3种，其中，总酸达到75.3 mg/100 mL、总酯达到19.6 mg/100 mL。

Grains washing method of Luzhou-flavor distiller's grains

The distiller's grains from Luzhou-flavor Baijiu (liquor) production were washed by cooling water from the liquor distillation. The effects of distiller's grains-cooling water ratio, cooling water temperature and washing grains time on the grains washing were studied through single factor and orthogonal tests. The results showed that the factors affecting grains washing in order was as follows: washing time, distiller's grains-cooling water ratio, cooling water temperature, and the optimal conditions for grains washing were distiller's grains-cooling water ratio 1∶2(g∶g), cooling water temperature 70 ℃, washing grains time 40 min. Under these conditions, the trace elements in grains washing water had abundant varieties, including nine kinds of ester, six kinds of acid, four kinds of alcohol and three kinds of aldehyde, in which the content of total acid was 75.3 mg/100 ml and total ester was 19.6 mg/100 ml.