【摘要】 采用直火式蒸馏塔对市售工业啤酒和三种精酿啤酒分别进行了蒸馏实验,并对酒精度、出酒量、成分变化进行了分析。结果表明,酒精度在2~4 min内迅速升高,最后下降到20%左右且不再出酒。出酒量在15 min时达到最大值,然后逐渐减少。直火式蒸馏塔对风味物质保留有较好效果,三种精酿啤酒蒸馏产物中芳香物质的损失少于市售工业啤酒。更多还原

【Abstract】 The direct-fired distillation column was used to conduct the distillation experiment on four beers respectively, and the alcohol degree, snaps yield, composition changes were analyzed. The results showed that the alcohol degree increased rapidly in 2 ~ 4 minutes, and finally dropped to about 20%. The snaps yield reached maximum at 15 minutes and then decreased gradually. The direct-fired distillation column had a good effect on preserving flavoring substances of snaps, and the loss of aroma substances in three kinds of craft beer distillation products was less than that of commercial beer.更多还原