白酒冷冻实验的量化方法开发与标准建立

Development of the Quantitative Method of Baijiu Freezing & Establishment of Its Standards

在白酒的生产过程中,冷冻法是国内研究应用推广较早,也最为普遍应用的白酒除浊方法,为验证冷冻效果是否合格,以及保证酒样在部分特殊贮存条件下能否持续保持清亮透明等较好的感官品质,对酒样进行冷冻实验的结果判断是十分关键的步骤。本文通过测定酒样在固定波长下的吸光度对酒样冷冻实验进行更准确的评估,建立冷冻失光情况检测模型代替以往人工目视鉴别的判断方法,极大提高了冷冻实验的准确性与效率。

Freezing method used for Baijiu turbidity removal is applied much earlier than most other methods in Baijiu production. Now it is the commonest method.In order to verify the freezing effects and to ensure clear and transparent liquor body under certain special storage conditions,the appropriate judgment of Baijiu freezing experiment results is a critical procedure.In this study,we measured liquor absorbance at fixed wavelength to judge liquor freezing experiment results more accurately,and then established the measuring model under the condition of gloss loss to replace previous visual identification,which greatly improved the accuracy and the efficiency of freezing experiments.