白酒在白酒釀酒設(shè)備釀造過程中，隨著低度酒的發(fā)展，出現(xiàn)的問題也隨之增多，特別是白酒出現(xiàn)的各種渾濁、沉淀現(xiàn)象，應(yīng)引起我們重視。現(xiàn)在根據(jù)生產(chǎn)過程中遇到的各種現(xiàn)象，將白酒渾濁、沉淀的原因分析總結(jié)如下：　　

Liquor in liquor, brewing equipment, brewing process, with the development of low alcohol wine, the problems also increased, especially the white wine appeared in a variety of turbidity and precipitation phenomenon, we should pay attention to. Now, according to the various phenomena encountered in the production process, the reasons for turbidity and sedimentation of liquor are summarized as follows:

            一、渾濁、沉淀原因                                                      二、解決措施

          one. turbidity and sedimentation                                     two. Solutions

　　1、勾兌過程中用水硬度過大 ;                                 1、使用加漿用水時(shí)要進(jìn)行軟化、過濾，使水的硬度降下來;

　　2、酒基含高級醇和高級脂肪酸酯類過多;               2、用于勾兌的酒基要進(jìn)行降度處理;

　　3、水中的腐殖質(zhì)帶來的沉淀;                                  3、不使用鐵罐和鋁罐，輸送管道改用耐腐蝕的不銹鋼材質(zhì);

　　4、設(shè)備引起的沉淀;                                                  4、對酒進(jìn)行調(diào)味調(diào)香時(shí)使用符合國標(biāo)的香精香料;

　　5、調(diào)香調(diào)味物質(zhì)(香料)不純造成沉淀;                   5、注意使用水源的衛(wèi)生條件，對不衛(wèi)生水源應(yīng)加以處理;

　　6、由灌裝過程造成; 　                                             6、灌裝時(shí)精心操作、注意每一環(huán)節(jié)。