白酒检测（Liquor testing）.docVIP

白酒检测（Liquor testing） A low alcohol liquor in liquor of low alcohol liquor, generally refers to 40 degrees below 40 degrees above the liquor, called highly liquor. Whether it is the height of wine or liquor, brewed in the production process of wine, and wine quality is uneven, to drip halal according to its quality grading of segmented storage after a period of time, water (in the brewing process is called addition) to the drop of the standard of alcohol. Then after a series of processing, and finally to produce mellow taste of finished wine. Whether it is a high alcohol or low alcohol liquor, as long as it is the orthodox product produced by the formal factory, its quality standard is the same. Physical and chemical indicators reached the requirements of the national health standards, including methanol, fusel oil, lead content have strict requirements, must meet the international. The characteristics of Chinese liquor is sweet fragrance, high alcohol content. Once down, there will be the following problems: the original wine flavor and style, there are significant changes, two is turbid after descending degrees (Bai Zhuo) and precipitation, three is not harmonious, prone to taste water taste. Therefore, the production of low alcohol liquor liquor required to maintain style, and not appear muddy phenomenon, to ensure that the liquor low light and low complexity and low turbid quality, and typical. Although the measures adopted in the production of low alcohol liquor in different wineries are different, the process is basically the same. Low alcohol liquor in general to go through the selection of base liquor, water treatment, reduction of turbidity, blending, static storage and a series of process to produce high quality liquor. In low alcohol liquor production, the blending is more difficult than the high liquor blending. Some famous low alcohol liquor should be adjusted several times, and the low alcohol liquor should be kept low, not weak, soft and sweet. The tur