桦树汁白酒的工艺研究

Study on technology of birch juice liquor

以桦树汁为原料制作桦树汁白酒.对浓缩的桦树汁进行处理后,采用生物发酵法进行发酵,选取发酵温度、初始pH、酵母添加量三个单因素进行实验,测定桦树汁发酵过程中的酒精度,得到最佳发酵工艺.蒸馏工艺采用玻璃旋转蒸发器进行蒸馏,注意二次蒸馏过程中酒头、酒尾的截取,以及酒精度的控制.确定桦树汁原酒发酵工艺,即桦树汁发酵温度23℃,初始pH 5.5,酵母添加量0.08%.蒸馏工艺采用玻璃旋转蒸发器进行蒸馏,两次蒸馏过程中,截取蒸馏液的5%作为酒头,并以20%作为酒尾,确定酒精度为55%(V/V).

The birch juice was used as raw material to produce birch juice liquor. The con-centrated birch juice was treated, and fermented by biological fermentation. The fermentation temperature, initial pH value and yeast addition were selected as three factors to determine the alcohol degree in the fermentation process of birch juice,and the best fermentation process was obtained. The distillation process was carried out by using a glass rotary evapora-tor. Attention is paid to the interception of the wine head, the tail of the wine and the control of the alcohol degree during the two distillation process. The birch juice fermentation process was ： fermentation temperature 23℃ , initial pH value of 5.5 , yeast amount of 0. 07% . The distillation process was distilled by a glass rotary evaporator. In the two distillation process, the interception of 5% distilled liquor as the head of the wine, and the wine as the tail, birch juice fermented alcohol obtained was 55% （ V/V）.