摘要
白酒在长期贮存过程中,金属铁与白酒中有机酸反应,使酒中溶入Fe2+,使酒呈黄色;Fe2+进一步氧化成Fe3+,在酒中形成棕色沉淀析出。添加适量植酸处理24h,可除去酒中铁离子,使酒达到无色透明,不会影响白酒中香味物质。(孙悟)
The interaction of metallic iron and organic ac ids in liquors during the long term storage of liquors would result in yellow-n ess in liquors because of the dissolution of Fe 2+ in liquors.And the further oxidation of Fe 2+ into Fe 3+ would lead to the separation of brown precipitate in liquors.Addition of ad equate quantity of phytic acid for24h could eliminate iron ions in liquors so that liquors remained transparent and colorless.And the method would not influ ence the flavoring components in liquors at all.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第3期51-52,共2页
Liquor-Making Science & Technology
关键词
白酒
黄色
形成
检测
去除方法
铁离子
植酸
沉淀
liquor
formation of yellowness
determination
Fe ion
phytic acid1
