酱香型白酒最佳“斩酒头”数量的分析研究

Discussion on the Best Amount of“Liquor Head”in the Production of Jiangxiang Baijiu

为贯彻绿色发展理念,白酒酿造冷凝设备实现从水冷到风冷的转型升级,伴随风冷设备的不断普及,一些影响白酒质量的问题也不断凸显出来,较为明显的就是白酒出现浑浊,其主要原因是风冷设备中残留的高级脂肪酸乙酯在低温条件下造成的。为有效控制白酒中高级脂肪酸乙酯含量,提升白酒质量,酒企通常采用截取不同数量的酒头来降低白酒中高级脂肪酸乙酯含量,以保证基酒质量。本文通过研究探讨在使用风冷设备时“斩酒头”的合理数量,为白酒酿造生产中新型设备的投入使用提供参考数据。

The condensation equipment for Baijiu production has been upgraded from water cooling to air cooling.With the wide-spread use of air cooling equipment,some problems affecting the quality of Baijiu have emerged.For example,turbidity in Baijiu ap-pears more often,which is caused by the higher fatty acid ethyl esters remained in the air cooling equipment at low temperature.In or-der to effectively control the content of higher fatty acid ethyl esters in Baijiu and improve the quality of Baijiu,distilleries usually cut off different amount of“liquor head”during distillation.This paper discusses the reasonable amount of“liquor head”when using the air cooling equipment,and provides reference data for the use of new equipment in Baijiu production.