白酒中絮状物形成对酒体溶液特性的影响

Effect of formation of flocculent precipitate in liquor on medium characteristics

以棕榈酸乙酯为主要诱导物研究了白酒中絮状物的形成对白酒特性的影响,测试了不同酒精浓度及温度条件下,乙醇-水-棕榈酸乙酯等三元体系沉淀前后的荧光强度及电导率变化。结果表明,体系沉淀前后的电导率变化趋势为:沉淀后的电导率值上清液>沉淀前>空白组;不同酒精浓度下体系沉淀前后的荧光强度变化为:空白组>沉淀上清>沉淀前。实验表明白酒中有机絮状物的形成同时受温度和酒精浓度的双重影响,且沉淀的形成对酒体特性产生的影响显著。

This work investigated effect of flocculent precipitate in liquor on medium characteristics by using ethyl palmitate as inducer. The conductivity and fluorescence intensity of solution pre- or post- precipitating were respectively detected at different alcohol concentrations and temperatures. The results reveal that the solution conductivity after precipitating was maximal,then that of pre- precipitated solution,the conductivity of the control was lowest. Meanwhile,the fluorescence intensity of the control solution was more than that of the precipitated solution,and it was the lowest for the pre- precipitated solution. This work indicated that the formation of organic flocculent which had obvious effect on liquor characteristics was influenced by temperature and alcohol concentration.