摘要
高度白酒加浆降度后,会产生沉淀物质,且口感改变较大。要使低度白酒延续高度酒的风味,首先须生产出酸酯比例协调的基础酒,精心勾调之后,再通过吸附法、过滤法、复蒸馏法、加入增溶剂等方法除去沉淀物质,观察其在货架期内酸、酯含量的变化。回顾了低度白酒在生产、勾调、除浊澄清及货架期稳定性的进展,展望了超低度白酒的未来。
The precipitate will appear and the taste will be changed a lot after dilution of the high alcohol hquor to decrease the alcoholic degree. In order to keep the flavor of the high alcohol liquor, the base liquor with proper ratio of acid and ester must be made first. After blending, the methods such as absorption, filtration, distillation and solubilizer addition should be adopted to get rid of precipitate. The changes of acid and ester contents should be observed during shelf life. The progress of production, blending, clarification, and stability during shelf life in low alcohol liquor making was reviewed, and its future was prospected.
出处
《酿酒》
CAS
2013年第2期17-19,共3页
Liquor Making
关键词
低度白酒
除浊
勾调
稳定性
low alcoholic liquor
cloudy
lending
stability
