摘要
利用旋转黏度计对20℃﹑25℃和35℃温度下乙醇-水二元溶剂体系的浓度/黏度变化进行了测定,实验结果表明,在混和溶剂中随着乙醇浓度的增大,其黏度变化有1～2个峰值,且其峰值与中国白酒传统产品所特有的度数有较好的对应关系。文中对此现象作出了解释,同时也测定了多种中国名优白酒的黏度,泸州老窖(38°)的温度/黏度变化曲线及模型酒的黏度曲线,试图将乙醇-水二元溶剂体系黏度变化规律同中国白酒黏度结合起来,从宏观物性角度上来理解中国白酒的风味表现关系。
The changes of solvent concentration/viscosity in the dual system （water and alcohol） at 20℃, 25 ℃ and 35 ℃ were measured using rotating viscosimeter. It was found that 1-2 peak of viscosity were appeared with increment of alcohol concentration, which has a good relationship with Chinese traditional liquor. The explanations for the phenomenon were given in this paper. In addition, the viscosities of some famous Chinese liquor were measured, including 38% Luzhou liquor. Its temperature/viscosity curve model and the viscosity curve were further established. We try to establish a relationship between the changes of viscosity in ethanol-water binary solvent and Chinese liquor viscosity, and understand the taste of Chinese liquor from a macro point.
出处
《中国酿造》
CAS
北大核心
2008年第11期87-89,共3页
China Brewing
