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白酒(指直接蒸馏酒)是以含糖或淀粉等物质为原料,经糖化发酵蒸馏而得,通常是无色透明的澄清液体,不应含有悬浮物及沉淀物。但销售中往往出现有白色混浊及沉淀,其原因有三种:一是白酒中的酯类含量较高;二是随酒温的降低(低于10℃时)酯类析出;三是由掺水所引起。这三种情况都可使白酒的感官性状发生改变,对于评价白酒卫生标准中的感官指标时带来了一定的困难。降温与酯类含量高所引起散装白酒混浊及沉淀原则上是可以的,但在销售中掺水使散装白酒出现混浊及沉淀是不合法的。为快速准确地判断散装白酒出现的混浊及沉淀是否属于掺入未经任何进一步净化处理的地面水或地下水所致,我们初步建立了一个快速鉴别方法,现报告如下。
Liquor (refers to the direct distillation of alcohol) is sugar or starch and other substances as raw materials, resulting from the saccharification and fermentation distillation, usually colorless and transparent liquid, should not contain suspended solids and sediment. But there are often white turbidity and precipitation in the sale, there are three reasons for this: First, the higher the content of esters in white wine; Second, with the lower wine temperature (below 10 ℃) ester precipitation; Third, Caused. All these three kinds of conditions can change the sensory traits of liquor, which brings some difficulties in the evaluation of the sensory indexes in liquor health standards. Cooling and high content of esters caused by bulk white wine turbidity and precipitation is in principle possible, but in the sales of bulk white liquor mixed with water and precipitation is illegal. In order to quickly and accurately determine whether the opacity and sedimentation of bulk white wine are caused by the incorporation of surface or ground water without any further purification, we have initially established a rapid identification method and are reported as follows.