| 有机酸在白酒蒸馏时的特性 |
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| 引用本文： | 刘长海,马敦富. 有机酸在白酒蒸馏时的特性[J]. 齐齐哈尔大学学报(自然科学版), 1994, 0(2) |
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| 作者姓名： | 刘长海 马敦富 |
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| 作者单位： | 食品工程系，齐齐哈尔造纸厂 |
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| 摘 要： | 本文通过测定白酒蒸馏过程中各种主要有机酸的馏出情况，结合它们的物理化学性质研究了白酒中有机酸的蒸馏特性，指出白酒中各种有机酸与总酸的蒸馏规律一致，为酒尾＞酒身＞酒头。适当摘取酒尾馏分，单独储存可作为调酒时的高酸含量酒，提高白酒质量。
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| 关 键 词： | 白酒，蒸馏，有机酸 |
The Distillation Feature of Organic Acids in Chinese Liquor |
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| Liu Changhai,Ma Dunfu. The Distillation Feature of Organic Acids in Chinese Liquor[J]. Journal of Qiqihar University(Natural Science Edition), 1994, 0(2) |
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| Authors: | Liu Changhai Ma Dunfu |
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| Affiliation: | Liu Changhai;Ma Dunfu(Qiqihar Light Industry Instute) (Qiqihar Paper Factory ) |
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| Abstract: | By means of investigating distillation situation, in detail, oforganic acids in Chinese liquor,and analyzing some propertics ofthese acids, the distallation feature is studied.It is pointed out that the quantity of the organic acids in endliquor is more than it is in body Liquor,and the quqntity in body Liquor is more than it is in head liquor.The end section of distillation which is taken and stored properly can be used as a Liquor with more organic acid to adjust the quality of Chinese liquor. |
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| Keywords: | Chinese liquor Distillation Organic Acid |
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