Causes of Turbidity in Liqueur and Its Treatment Methods
The causes of turbidity in liqueur were analyzed including water quality, base liquor quality, and liquor alcoholicity; base liquor compositions and their physical, chemical or biochemical reactions with herbal compositions and animal compositions; processing technology and operating problems; sanitary conditions of equipments and containers; and environmental temperature etc. In view of these problems, the relative solutions were put forward as follows： adoption of proper after-treatment purification programs; renovation of devices for water softening; strict quality supervision on packing materials for raw materials and auxiliary materials; strengthening product quality management and product inspection; renovation of filtration apparatus and improvement of technical methods such as bottle-cleaning and liaueur storage and lioueur nackaning etc.
NETL
NSTL
万方数据
维普
