蒸馏酒

The results showed that the addition of 10 U/g cellulase in the residual distiller′s grains could effectively increase the content of reducing sugar after 5 h water bathing in water bathing pot at 58 ℃, the alcoholicity by the fermentation of the residual distiller′s grains could reach 4.67 %vol, and liquor yield could reach 31.39 %(increasing by 2.61 % than untreated distiller′s grains).

结果表明，在残糟中添加纤维素酶10 U/g，于58 ℃的水浴锅中保持5 h，可以提高还原糖的含量，残糟发酵酒精度达到4.67 %vol，出酒率达到31.39 %，出酒率比原糟提高了2.61 %，蒸馏出的产品达到蒸馏白酒各项卫生指标，达到优质酱香白酒的要求，提高了酱香型白酒酒糟的利用价值。

Colorless Meng′gen Liquor is produced by distillation and colore Meng′gen Liquor by fermentation and mix with quality basic liquor, medlar, jujube, almond, honey and five kinds of plant rhizome ( ginger, reed rhizome, finger citron, liquorice,tuckahoe) as their essentials.

摘 要：猛根酒以优质基酒、枸杞、红枣、杏仁、蜂蜜及生姜、芦根、佛手、甘草和茯苓5种药食两用植物根茎为原料，经过发酵，配制成有色猛根酒和蒸馏获得无色猛根酒。

Objective:The koji, production process and product index of North of Hunan unhusked rice wine and Middle Hunan rice wine were studied to give evidence for industrial production of unhusked rice wine; Methods: Glucoamylase activity, alcoholic fermentation activity, alcoholicity, all ester and the number of microbe were examined with ordinary ways; Results:The number of microbe and Rhiz.

目的：对湘北谷酒与湘中米酒酒曲、生产工艺以及成品酒指标进行比较，为谷酒的产业化生产提供依据；方法：采用常规方法测定、比较糖化力、酒化力、酒精度、总酯、微生物含量；结果：谷酒酒曲的微生物总数、根霉菌数糖化力与湘中米酒酒曲基本相同，但酵母数、酒化力略高于米酒酒曲；湘北谷酒的酒度、出酒率和总酯均高于湘中米酒，高级醇含量基本持平，感官指标优于湘中米酒；结论：谷酒较米酒的发酵工艺更合理，蒸馏方式更科学，产品质量更稳定；谷酒比米酒更适合大规模产业化。

The strawberry fermented wine was made from strawberry material,by means of strawberry pulped,juice separated and fermented.Its alcohol degree is 7％～15％,total acid is 0.45～0.75g/100ml, and sugar is 5～13g/100ml.The residual juice was fermented,distilled and aged to make into strawberry brandy.Its alcohol degree is 38％～40％,total acid is 0.2～0.4g/100ml and the total ester is 0.075～0.085g/100ml.

摘 要：草莓发酵酒是以草莓为原料，经打浆、分离汁液，将汁液经发酵、陈酿制得的酒度为7％～15％，总酸为0.45～0.75g/100ml，含糖量为5～13g/100ml的草莓汁酒；把离汁后所剩的浆经发酵、蒸馏、陈酿制得酒度为38％～40％，总酸为0.2～0.4g/100ml，总酯为0.075～0.085g/100ml的草莓白兰地。

The strawberry fermented wine was made from strawberry material,by means of strawberry pulped,juice separated and fermented.Its alcohol degree is 7%～15%,total acid is 0.45～0.75g/100ml, and sugar is 5～13g/100ml.The residual juice was fermented,distilled and aged to make into strawberry brandy.

草莓发酵酒是以草莓为原料，经打浆、分离汁液，将汁液经发酵、陈酿制得的酒度为7 %～15%，总酸为0.45～0.75g/100ml，含糖量为5～13g/100ml的草莓汁酒；把离汁后所剩的浆经发酵、蒸馏、陈酿制得酒度为38%～40 %，总酸为0.2～0.4g/100ml，总酯为0.075～0.085g/100ml的草莓白兰地。

Accordingly, the improvement of those apparatus and the application of the techniques such as low temperature pit entry fermentation, fixed-temperature distillation, maintenance of adequate condensation temperature, and periodic washing of distillator and condenser etc. could effectively prevent lead content above standards.

改进蒸馏器、冷凝器、导管和贮酒容器等生产设备，采取低温入池发酵、定温蒸馏、保持适宜冷凝温度，定期刷洗蒸馏器、冷却器等方法可有效预防铅含量超标。

Colorless Meng′gen Liquor is produced by distillation and colore Meng′gen Liquor by fermentation and mix with quality basic liquor, medlar, jujube, almond, honey and five kinds of plant rhizome ( ginger, reed rhizome, finger citron, liquorice,tuckahoe) as their essentials.

猛根酒以优质基酒、枸杞、红枣、杏仁、蜂蜜及生姜、芦根、佛手、甘草和茯苓5种药食两用植物根茎为原料，经过发酵，配制成有色猛根酒和蒸馏获得无色猛根酒。

Vodka:Colourless distilled liquor of neutral spirits usually made from a grain mash.

伏特加：蒸馏酒。无色透明，没有独特的香气和风味。通常用谷糠制成。

Examples: bread making, vinegar, and distilled liquors.

面包制作，醋和蒸馏酒精液。

This equipment is mainly composed of steam still, alcohol content-adjusting pot without last distillate, air exhausting pipes, cooler and filtering system ( there are filtering material handled in special way inside), automatic temperature control and instrument display, which can make alcohol content reach 10°-89 °, there is no last distillate, the alcohol produced by this equipment is like mineral water, pure, without different taste or foreign matter but with splendid quality, and this equipment produces spirits faster as spirits can be produced in half an hour and 200 jin grains can be distilled in about 2 hours, which save half of the fuel compared with traditional technique; and its characters also include air distillation, no explosion, long service life, and easily being cleared and removed.

该设备主体由蒸汽蒸馏釜、无酒尾酒度可调锅、导气管和冷却器及过滤系统(内有经特殊处理过的过滤材料)、自动控温、仪表显示，可使酒度在10—89度间调节，没有酒尾，所产的酒清澈如矿泉水，口味纯正，无邪无杂，品质超群，该设备出酒快，只需半小时左右有酒出200斤粮食需2小时左右即可蒸馏完毕，比传统工艺节约燃料50％；常压蒸馏、无爆现象，使用寿命长易清洗易搬动。

Cynanchum Lingtai apricot production in the average weight 65 grams, the brightly-colored fruit, juicy rich, sweet-sour taste, sweet from the nucleolus, when the late Qing Dynasty famous Shaanxi, Gansu provinces, the Qing imperial court Tongzhi tribute for years.

灵台生产的牛心杏平均单果重65克，果实色泽鲜艳，汁多味浓，甜酸适口，离核仁甜，清末时就驰名陕、甘两省，清同治年间曾为朝廷贡品。

Chenopodium album,Solanum nigrum, and Amaranthus retroflexus were very susceptible to the herbicides. Polygonum persicaria and Abutilon theophrasti were relatively less susceptible to the herbicides, and Lycopersicon esculentum was not susceptible to it. The relationship between reduction rates of weed biomass and PPM values of weed leaves 2,4, and 6 days after treatment was established.

供试的6种杂草对该混剂的敏感性存在显著差异：红心藜Chenopodium album、龙葵Solanum nigrum和反枝苋Amaranthus retroflexus对该混剂最敏感，ED90值分别为47.65、71.67和29.17g/hm2；春蓼Polygonum persicaria和苘麻Abutilon theophrasti敏感，ED90值分别为96.91、114.20g/hm2；而番茄不敏感。