摘要
低度茅台酒生产中产生的主要沉淀为:可逆性的白色絮状沉淀、黑色细颗粒沉淀和灰白色絮状沉淀。生产过程加入少量电解质、两种带相反电荷胶体溶液混合及加热等是加速白酒胶体聚沉、破坏白酒稳定性,产生沉淀的原因。生产过程中控制低度茅台酒产生沉淀的原因和解决措施主要有合理设置和控制过滤工序的工艺参数、加强水处理工序的控制和水源的管理。
The precipitate in low-alcohol Maotai Liquor mainly include reversible white floc, black fine solids precipitation, and gray floc. The reasons of the precipitate cover the following factors： the addition of small quantity of electrolyte in the production, the mixture of two kinds of colloidal solution of opposite electric charge, and heating which would accelerate colloid coagulation and damage liquor stability. The relative solutions are proper setting and strict control of the technical parameters, strengthening the control of water processing and the management of water source. （Tran. by YUE Yang） .
出处
《酿酒科技》
北大核心
2007年第7期85-87,共3页
Liquor-Making Science & Technology
关键词
低度茅台酒
沉淀
原因分析
解决措施
low-alcohol Maotai Liquor
precipitate
analysis
solution
