寇静. 糖蜜酒的除杂除臭淡化增香[J]. 西南林业大学学报, 1988, 8(1): 107-113. DOI: 10.11929/j.issn.2095-1914.1988.01.017
引用本文: 寇静. 糖蜜酒的除杂除臭淡化增香[J]. 西南林业大学学报, 1988, 8(1): 107-113. DOI: 10.11929/j.issn.2095-1914.1988.01.017
A STUDY ON PURIFICATION, LIQUEFACTION AND PERFUME-ADDING OF THE WINE MADE FROM MOLASSES[J]. Journal of Southwest Forestry University, 1988, 8(1): 107-113. DOI: 10.11929/j.issn.2095-1914.1988.01.017
Citation: A STUDY ON PURIFICATION, LIQUEFACTION AND PERFUME-ADDING OF THE WINE MADE FROM MOLASSES[J]. Journal of Southwest Forestry University, 1988, 8(1): 107-113. DOI: 10.11929/j.issn.2095-1914.1988.01.017

糖蜜酒的除杂除臭淡化增香

A STUDY ON PURIFICATION, LIQUEFACTION AND PERFUME-ADDING OF THE WINE MADE FROM MOLASSES

  • 摘要: 本工作采用SC-7(GC)仪,DNP+TWEEN玻璃毛细管柱测定了糖蜜酒精的成分,采取了精制措施,除去了糖蜜酒精中对人体有害及异杂物质,根据需要配制具有一定香型的酒。

     

    Abstract: Yunnan has more than sixty sugar refineries where plenty aleohol is made from the by-product-molasses in sugar-making process. However there is little perfume, but lots of impurities in the alcohol because lots of higher fatty acid which is insoluble in water makes the alcohol turbid after its dilution. Through the absorption of active carbon, oxidation of manganese salt and fractional distillation, the impurities and unsavoury smell are gathered at the bottom of the container. The residues are about 2-3% of the total. The pure and clear base of wine can be added with any perfume people like. By doing so, it is not only beneficial to the health of the people, but lots of grain can be saved.

     

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