降低米香型白酒中杂醇油含量的蒸馏中试研究

Pilot Study of the Distillation of Mixiang Baijiu to Reduce Fusel Oil Content

为了在保留米香型白酒其他风味物质的前提下降低白酒杂醇油含量,本研究根据蒸馏规律,通过慢速蒸馏将杂醇油富集在酒头,然后通过精馏中试装置将酒头中的杂醇油进一步富集并去除。根据截取的酒头比例10%~30%不同,杂醇油去除率可达到30%~70%,分离出的杂醇油纯净度高,体积仅占原液的1.9%~4.3%,且其中的乙酸乙酯含量仅占原液的0.35%~1.4%。结果表明,利用慢速蒸馏结合精馏酒头降低米香型白酒杂醇油含量的方法是可行的,不仅降低了杂醇油,且保留了白酒原有风格,使酒的香气和口感大大提升。

In order to reduce fusel oil content in Mixiang Baijiu under the prerequisite of retaining other flavoring substances,fusel oil was accumulated in head liquor by slow distillation,and then further accumulated and finally removed by rectification pilot device.The removal rate of fusel oil ranged from 30% to 70% according to the intercepted ratio of head liquor(10% to 30%).The separated fusel oil was of high purity and its volume accounted for 1.9% to 4.3% of the original liquor,and its ethyl acetate content was only 0.35% to 1.4% of the original liquor.The experimental results proved that,slow distillation coupled with rectification to reduce fusel oil content in Mixiang Baijiu was feasible.It could not only reduce fusel oil,but also maintain the original style of Mixiang Baijiu,and the aroma and taste of Mixiang Baijiu got improved greatly.