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低度白酒低温呈浊常规检测方法及实验室冷冻除浊方法的建立

Ji LI,Shenghui YANG,Zeming YANG,Xiaoping WANG,Yongfang ZOU,Ping FENG

Liquor Making（2018）

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Abstract
低温条件下,低度白酒酒体可能会出现浑浊(失光或沉淀)现象.研究利用低温培养箱对市售不同酒度的浓香型白酒进行低温静置,确定出低度白酒呈浊最佳检验温度为0℃,时间为96h.实验室中,硅藻土与低度白酒一同冷冻后经慢速滤纸真空抽滤,可去除或降低酒体中主要呈浊高级脂肪酸酯成分如棕榈酸乙酯、油酸乙酯和亚油酸乙酯等成分浓度,有效解决低度酒呈浊或出现沉淀的问题.
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