摘要
对荔枝烈酒进行去除SO2的研究,结果表明,使用氢氧化钙、碳酸氢钠、JST、NST、双氧水均可以有效地去除烈酒中的SO2;用NST处理后的酒香气优雅,基本保留了原酒的香气风格,无不良风味产生;工艺操作简便,适合工业化生产;除SO2后的荔枝烈酒,再经调制和陈酿,酒体更加饱满,入口更加甘洌、香气更加浓郁。
The methods of eliminating sulfur dioxide from lychee spirit were invesigated. The results suggested that the use of calcium hydroxide, sodium bicarbonate, JST, NST and hydrogen peroxide could effectively eliminate sulfur dioxide from lychee spirit, lychee spirit treated by NST almost kept the original aroma （elegant flavor and no unfavorable odor） and the spirit syle, the technical operation was simple and suitable for mass production, and lychee spirit （after the elimination of sulfur dioxide and then blending and aging） had better taste, better liquor body and stronger aroma.
出处
《酿酒科技》
北大核心
2007年第4期58-59,共2页
Liquor-Making Science & Technology
基金
岭南特色水果酿造优质果酒核心技术研究及产业化(No.20054983207)
关键词
荔枝烈酒
SO2
去除方法
lychee spirit
sulfur dioxide
elimination method
