低度白酒低温呈浊常规检测方法及实验室冷冻除浊方法的建立

A Study on Establishment of Method for Detecting Turbid Low-alcohol Baijiu at Low Temperature and Removing the Precipitation in Laboratory

低温条件下,低度白酒酒体可能会出现浑浊(失光或沉淀)现象。研究利用低温培养箱对市售不同酒度的浓香型白酒进行低温静置,确定出低度白酒呈浊最佳检验温度为0℃,时间为96h。实验室中,硅藻土与低度白酒一同冷冻后经慢速滤纸真空抽滤,可去除或降低酒体中主要呈浊高级脂肪酸酯成分如棕榈酸乙酯、油酸乙酯和亚油酸乙酯等成分浓度,有效解决低度酒呈浊或出现沉淀的问题。

There may be turbidity(loss of light or precipitation)in low-alcohol baijiu at low temperature.In this study,the samples of turbid strong flavor baijiu could be detected in low-temperature incubator at 0℃for 96 hours.And in the laboratory,the low-alcohol baijiu was frozen with diatomaceous earth and filtered by vacuum filter,which could remove or reduce the fatty acid esters such as ethyl palmitate,ethyl oleate and ethyl linoleate in baijiu