固态白酒蒸馏过程中潽甑现象的实验研究

Phenomenon of vapor overflow in distillation process of Chinese Luzhou-flavor liquor

对固态白酒实际生产装置潽甑操作工艺条件、流酒产量和风味物质组成进行了实验研究。测试分析结果表明,潽甑现象主要发生在流酒之前;潽甑不但降低了蒸馏效率,而且改变了白酒内各种风味物质的含量,严重影响了正品酒的品质。文中结合各风味物质在白酒蒸馏过程中馏出规律,分析了潽甑发生的基本原因,提出了防止潽甑的相应措施,取得良好效果。

To investigate the influence of liquor vapor overflow on distillation of Chinese liquor, experiments were carried out in an industrial - scale distiller. The flavor substances in high quality, products were detected by gas chromatography and GC/MS. The results show that liquor vapor overflow usually occurs before condensation of liquor vapor. Vapor overflow not only reduces the distillation efficiency, but also changes the compositions of flavor substances in high quality products. According to the mechanism of flavor substances exuding from lees during the distillation process, the basic reasons of the occurrence of liquor vapor overflow were analyzed, and the effective measures were further presented.