应用白酒气态处理新技术提高蒸馏提香效果和原酒品质的生产实验

Experiment of the Use of Gas Processing Technology to Improve Liquor Distilling Effects and the Quality of Base Liquor

应用白酒气态处理新技术,并采用分层蒸馏、分段摘酒的传统工艺,开展了进一步提高蒸馏提香效果和原酒感官品质的生产实验。结果表明,应用白酒气态处理新技术,实施创新与传统相结合的战略是提高原酒优质品率的有效方式;应用白酒气态处理新技术时,不使用专用介质是得不到预期成效的;相对常用水封甑而言,该技术方法提香效果明显,尤其是己酸乙酯的提取率显著提高;原酒的感官品质明显提升,取得了较为理想的成效。

Gas processing technology, coupled with traditional techniques such as layered distillation and segmented liquor receiving, were used in the experiments in order to improve liquor distilling effects and the quality of base liquor. The results showed that such method was feasible and effective. However, special mediums must be used during gas processing to achieve the expected results. Compared with frequently-used wa- ter-sealing steamer, the use of gas processing had better performance in improving liquor aroma and sensory quality of base liquor especially in in- creasing the extraction rate of ethyl caproate.