低度白酒生产关键技术与实践

Key Technology and Practice of Low-Alcohol Baijiu Production

随着人们健康意识逐步改变,白酒消费观念也发生了转变,白酒消费正逐步由高度酒向低度化方向发展,从20世纪70年代初研制出低度白酒以来,经过几十年工艺创新,产品质量日益提升,已成为白酒消费的主流产品之一,代表着当前社会主流消费观念,但低度酒生产贮存中容易出现混浊、沉淀、失光等问题,本文就低度白酒生产以上问题原因和解决措施,谈谈自己在实践中的关键技术和体会,供同仁们参考。

As people’s health consciousness gradually changes,people’s Baijiu consumption tendency has also changed from highalcohol Baijiu to lowalcohol Baijiu.Since its development in the early 1970s,lowalcohol Baijiu has gone through decades of technological innovation,its product quality has been improved,and it has become one of the mainstreams of Baijiu consumption,representing the current mainstream consumption idea.However,in the production and storage of lowalcohol Baijiu,problems such as turbidity,precipitation and loss of light are easy to occur.For reference,this paper discusses the causes of and solutions to the above problems,as well as the key technologies and experiences in the production practice of lowalcohol Baijiu.