浓香型白酒蒸馏过程实验研究_李海龙

2011 年10月 Journal of Chemical Engineering of Chinese Universities Oct. 2011文章编号：1003-9015(2011)05-0745-06

浓香型白酒蒸馏过程实验研究

李海龙1, 黄卫星1, 沈才洪2, 易彬2

(1. 四川大学化工学院, 四川成都 610065;

2.四川省酿酒生物技术及应用重点实验室, 四川泸州 646000)

摘要：对浓香型白酒蒸馏过程进行系统实验研究，考察分析了加热蒸汽量、酒醅填装高度与密度、串蒸技术、潽甑

现象对白酒产率与品质的影响以及主要风味物质的馏出规律。结果表明，以正品酒产率及品质为指标，加热蒸汽量存

在最佳值，过低不足以形成乙醇充分蒸发条件，过高则导致酒醅糊化使组分扩散阻力增加；正品酒产率和品质随酒醅

填装密度的增加呈下降趋势，表明疏松床层利于蒸馏；将填装高度由600 mm逐级增加到1250 mm，正品酒产率和品

质均逐级提高，表明了现行蒸馏设备(填装高度为700~900 mm)具有较大扩能潜力；底锅中添加适量食用酒精(串蒸技

术)有利于提高白酒产量，但过量添加将导致品质急剧下降；潽甑导致正品酒产率和品质显著降低，启动阶段设备内滞

留空气导致的系统瞬时升压是潽甑的主要原因。气相色谱分析显示，风味物质的馏出规律与其在乙醇中的溶解性密切

相关。研究结果为白酒蒸馏过程强化及设备优化提供了重要依据。

关键词：浓香型白酒；蒸馏；填装高度；填装密度；潽甑

中图分类号：TQ028.31；TS262.31 文献标识码：A

Experimental Study on the Distillation Process of Chinese Strong-Fragrance Type Liquor

LI Hai-long1, HUANG Wei-xing1, SHEN Cai-hong2, YI Bin2

(1. School of Chemical Engineering, Sichuan University, Chengdu 610065, China;

2. Key Laboratory of Liquor Making Bio. Tech. & Appl. of Sichuan Province, Luzhou 646000, China)

Abstract: Systematic experiments were carried out to investigate the effects of operation conditions on the liquor yield and quality, and the variations of liquor components during the distillation process of Chinese strong-fragrance type liquor. It was found that an optimal steam flowrate exists in the sight of enhancing liquor yield and quality. The lower steam flowrate can not provide the thermal condition for full evaporation of ethanol, while the higher steam flowrate causes the fermented grains to be pasted and increases the diffusion resistance. The yield and quality drop down with the increase of bed density, it indicates that the loosely packed grain bed is recommended. When the bed height increases from 600 to 1250 mm, the yield and quality are gradually enhanced. It implies that the great potential exists for the improvement of current distillation equipments (their bed height is only 700~900 mm). Adding small amount of edible alcohol to the steam boiler (cross-steaming technique) is helpful to increase the yield, but excess addition leads to degrade the quality sharply. The liquor-vapor leaking observably brings down both the yield and quality, and this phenomenon is attributed to the temporal pressure rise caused by the trapped air in the distillation system. The gas chromatography analysis result shows that the variations of flavor compounds during the distillation process are closely related to their dissolving properties in ethanol. The findings provide valuable guidance for the improvements of distillation process and equipment for the strong-fragrance type liquid production.

Key words: Chinese strong-fragrance type liquor; distillation; bed height; bed density; liquor-vapor leaking

收稿日期：2011-01-29；修订日期：2011-04-27。

作者简介：李海龙(1985-), 男, 四川剑阁人, 四川大学博士生。通讯联系人：黄卫星, E-mail：hwx@