摘要
目的:探讨不同酒类活性炭在酒体净化过程中对小曲白酒质量的影响。方法:利用不同型号酒类活性炭对小曲白酒进行吸附过滤,对比酒液中杂醇油、总酯含量及感官品质、酒体稳定性变化。结果:活性炭可以使小曲白酒澄清,随着活性炭用量的增加,白酒中的杂醇油被吸附率上升,对应的总酯含量、口感损失也增大。结论:不同种型号的酒类活性炭对总酯、杂醇油都具有吸附功能,对口感有损失作用。
Objective:To explore the effect of different alcoholic activated carbon on the quality of Xiaoqu Chinese baijiu during the purification process of the wine body.Methods:Different types of alcoholic activated carbon were used to adsorb and filter Xiaoqu Chinese baijiu,and the changes in fusel oil,total ester content,sensory quality and body stability of the Chinese baijiu were compared.Result:Activated carbon can clarify Xiaoqu Chinese baijiu.With the increase of the amount of activated carbon,the adsorption rate of fusel oil in Chinese baijiu increased,and the corresponding total ester content and taste loss also increased.Conclusion:Different types of alcoholic activated carbon have adsorption function for total esters and fusel oil,and have a loss effect on taste.
作者
周海妹
符小婕
洪玉程
肖礼勇
张翠侠
王晓玉
ZHOU Haimei;FU Xiaojie;HONG Yucheng;XIAO Liyong;ZHANG Cuixia;WANG Xiaoyu(Hainan Coconut Island Wine Industry Development Co.,Ltd.,Haikou 570105,China)
出处
《现代食品》
2021年第12期91-93,97,共4页
Modern Food
基金
海口市重点科技项目“海口市保健酒工程技术开发研究中心”(2020-059)。
关键词
酒类活性炭
总酯
杂醇油
白酒
净化
alcoholic activated carbon
otal ester
fusel oil
Chinese baijiu
purification
