摘要
活性炭吸附法是低度白酒除浊的主要方法之一。从酒的理化指标、香气物质组成和感官评定3个方面,对活性炭处理的用量和处理时间对低度白酒香气的影响进行了研究评价。利用顶空固相微萃取与气质联用相结合的方法对酒样中的香气物质组成进行了分析。结果表明,活性炭处理用量为3 g/L,处理36 h的低度白酒可以达到很好的除浊效果,白酒的香气物质如己酸乙酯、乙酸乙酯、丁酸乙酯等损失小,而且棕榈酸乙酯和油酸乙酯的量明显减少。酒的感官评定为清澈透明,香气宜人,醇和爽口,入口甘洌。
Active carbon absorption is one of the main methods for turbidity removal of low-alcohol liquor.In this paper,the effects of turbidity removal by active carbon on the aroma of low-alcohol liquor were investigated from three aspects including liquor physiochemical indexes,flavoring substances,and sensory evaluation.Headspace solid-phase microextraction（HS-SPME） combined with gas chromatography mass spectrometry（GC-MS） was applied to analyze the flavoring substances in liquor samples.The results showed that as the use level of active carbon was 3 g/L and the treatment time was 36 h,satisfactory turbidity removal effects could be achieved,there was only slight loss of flavoring substances including ethyl acetate,ethyl butyrate and ethyl hexantate etc.,and the amount of ethyl palmitate and ethyl oleate reduced significantly.Liquor sensory evaluation indicated that liquor after the treatment was clear and transparent with enjoyable taste and pleasant aroma.
出处
《酿酒科技》
2010年第12期30-34,共5页
Liquor-Making Science & Technology
基金
河南省科技攻关重点项目(092102210015)
关键词
白酒
除浊
活性炭
固相微萃取
liquor； turbidity removal； active carbon； SPME；
