摘要
目的探究蒸馏前处理对蒸馏酒酒精度测定的影响。方法以具有代表性的几大类别蒸馏酒为研究对象,根据GB5009.225-2016中觃定的酒中乙醇浓度测定的前处理方法,比较前处理前后蒸馏酒酒精度测定值的变化,并从实验方法、固形物和高沸点物质3个方面分别探究对酒精度测定值影响的大小。结果相对于未蒸馏酒样,前处理后白酒、伏特加和朗姆酒酒精度测定变化值在-0.41%vol^0.26%vol之间,威士忌和白兰地酒精度测定变化值在2.09%vol^6.96%vol之间。其中,蒸馏前处理过程实验方法造成酒精度测定值降低,范围在0%~0.19%之间;前处理后除去固形物因素影响酒精度测定值升高,白酒、伏特加和朗姆酒升高值在0.03%vol^0.51%vol,威士忌和白兰地升高值在2.38%vol^7.37%vol之间;实验方法和高沸点物质共同造成的酒精度变化值在-0.97%vol^0.03%vol之间。结论蒸馏前处理对白酒、伏特加和朗姆酒酒精度测定值准确度的提升效果不明显,威士忌和白兰地须迚行蒸馏前处理去除干扰因素的影响以保证酒精度测定值的准确性。
Objective To investigate the influence of pre-distillation treatment on the determination of alcohol content in distilled spirits.Methods Taking representative distilled spirits as the research objects,according to the pretreatment method for determining the concentration of ethanol in spirits specified in GB 5009.225-2016,the changes in the measured value of distilled alcohol before and after the treatment were compared,and the effects of the alcohol content from 3 aspects of experimental methods,solids and high-boiling substances were explored.Results Compared with the undistilled sample,the alcoholicity of liquor,vodka and rum after pretreatment ranged from-0.41%vol to 0.26%vol,whiskey and brandy ranged from 2.09%vol to 6.96%vol.Among these factors,the experimental methods of pre-distillation treatment resulted in a decrease of alcohol content,ranging from 0%to 0.19%;the removal of solids after pretreatment increased liquor,vodka and rum’s determination of alcohol content,ranging from 0.03%vol-0.51%vol,whisky and brandy rose between 2.38%vol-7.37%vol;the experimental methods and high-boiling substances together caused the change in alcohol value between-0.97%vol-0.03%vol.Conclusion Pre-distillation treatment does not significantly improve the accuracy of the determination of alcohol content ofliquor,vodka and rum alcohol,and whiskey and brandy must be pre-distilled to remove the effects of interfering factors to ensure the accuracy of the alcohol determination.
作者
刘睿
王琳
孙嵛林
胡明燕
谢翔
王骏
LIU Rui;WANG Lin;SUN Yu-Lin;HU Ming-Yan;XIE Xiang;WANG Jun(Shandong Institute for Food and Drug Control,Jinan250101,China;Huaguan Group Co.,Ltd.,Heze274900,China)
出处
《食品安全质量检测学报》
CAS
2019年第16期5346-5351,共6页
Journal of Food Safety and Quality
关键词
蒸馏前处理
酒精度
实验方法
固形物
高沸点物质
pre-distillation treatment
alcohol content
experimental methods
solids
high-boiling substances
