The reasons of the turbidity produced in production or in shelf period were analyzed.The turbidity was induced mainly by inorganic salt in seriflux and the ethyl fatty acid in brut liquor.

• 低度白酒浑浊及货架期沉淀的原因主要是由加浆水中的无机盐和原酒中的高级脂肪酸乙酯引起的。