固态白酒减压蒸馏规律及其对风味的影响研究

Study on the Rules of Solid-State Vacuum Distillation and its Influence on the Flavor of Baijiu

通过开展固态变压中试水平蒸馏试验发现,固态减压蒸馏会改变整个酒精度、风味物质的蒸馏曲线,呈现起始低,变化变缓,尾长的趋势,蒸馏效率降低,酒尾增多,-0.02 MPa酒率损失约1.3%,-0.04 MPa酒率损失约5.4%,主体酒减压风味物质总量略有降低,酒尾减压风味物质减少较多。主体酒减压控制在-0.04 MPa相对感官质量最好,更干净,酒尾减压控制在-0.02 MPa相对较好,乙酸乙酯提高132.8%。

Through the pilot-scale horizontal distillation experiment of solid-state variable pressure distillation,it was found that the whole distillation curve of alcohol content and flavor substances would be changed by solid-state vacuum distillation,with low starting point,slow change,and long tail.The distillation efficiency was reduced,and the amount of tail liquor increased.The liquor yield decreased by about 1.3%at-0.02 MPa and 5.4%at-0.04 MPa.The amount of flavor substances decreased.It was concluded that-0.04 MPa was the best distillation pressure for the main part of liquor,and-0.02 MPa was the best distillation pressure for the tail liquor.Under the above conditions,the content of ethyl acetate increased by 132.8%.