浊度计掐头与活性炭吸附联用技术在白酒除浊中的应用

Application of foreshot removal by turbidimeter combined with activated carbon adsorption in reducing turbidity of Baijiu

为了解决白酒在生产过程中出现的浑浊问题,该研究从白酒风味物质测定及添加试验方面对白酒浑浊现象进行成因分析,并通过浊度计掐头与活性炭吸附的联用技术对酒样进行除浊处理。结果表明,酒体浑浊现象与所含三种高级脂肪酸乙酯(棕榈酸乙酯、油酸乙酯和亚油酸乙酯)含量及环境温度有关。在10℃条件下,棕榈酸乙酯、油酸乙酯和亚油酸乙酯总含量>250 mg/L的酒样有浑浊风险。采用浊度计掐去1.94 NTU的酒头能够避免酒体浑浊的风险。对酒头进行0.05%的活性炭吸处理36 h,在保障酒体风味的同时有效降低了高级脂肪酸乙酯的含量,还能基本维持原有的香气,适用于酒厂生产。

In order to solve the turbidity problem in the process of Baijiu production,the cause of turbidity in Baijiu was analyzed from the aspects of Baijiu flavor substance determination and addition test,and the turbidity treatment of Baijiu sample was carried out by the combined technology of foreshot removal by turbidimeter and activated carbon adsorption.The results showed that the turbidity of liquor body was related to the contents of three higher fatty acid ethyl esters(ethyl palmitate,ethyl oleate and ethyl linoleate)and the ambient temperature.At 10℃,Baijiu samples containing ethyl palmitic acid,ethyl oleate and ethyl linoleate with total content more than 250 mg/L had the risk of turbidity.The foreshot removal of 1.94 NTU with turbidimeter could avoid the risk of turbidity.The foreshot of liquor(Jiutou)was treated with 0.05%activated carbon for 36 h,which not only guaranteed the flavor of the Baijiu,but also effectively reduced the content of higher fatty acid ethyl esters,so the method was suitable for distillery production.