作　　者： ; ; (许德富）; (敖宗华）; (毛洪川）; (唐运来）; (宋收）;

机构地区： 泸州精圣酒业有限公司

出　　处： 《酿酒》 2015年第1期22-24,共3页

摘　　要： 从中国白酒的历史渊源、内在品质、蒸馏原理等角度,阐述了中国白酒加浆降度浑浊的科学原理,研究认为:(1)高品质白酒是粮食酿造的,但粮食酿造的白酒却不一定就是好酒;(2)粮食酿造的白酒加浆稀释到一定程度,酒体会出现浑浊现象,但并不是浑浊程度越大,粮食酒的成分就越多。 The scientific reason for the turbidity and alcoholic degree reduction by syrup addition was discussed based on the historical origin, internal quality and distillation theory, etc. The research results showed that:(1) high quality liquor is made from foodstuff, however,not all the foodstuff- made liquor is of good quality;(2) turbid appears in liquor body when the foodstuff- made liquor is diluted by syrup addition to some extend, however it does not indicate that the higher degree of turbidity, the more proportion of foodstuff- made liquor.

关 键 词： 中国白酒 加浆降度 浑浊 粮食酒 大分子 高沸点

领　　域： [轻工技术与工程] [轻工技术与工程]