黄水在新型白酒生产中的应用  

Application of yellow water in a novel liquor

作　　者：王传荣[1] 沈洪涛[2] 

机构地区：[1]江苏食品职业技术学院,江苏淮安223002 [2]江苏淮阴韩侯酒业有限公司,江苏淮阴223300

出　　处：《中国酿造》2005年第2期26-28,共3页China Brewing

摘　　要：黄水是浓香型大曲酒发酵过程中的副产物,含有丰富的酸、酯、醇、醛等香味物质,还含有较多的有益微生物;经脱色、直接蒸馏、制备酯化液等工艺的适当处理后,用来勾调新型白酒,可明显提高和改善新型白酒的质量及口感。Yellow water is a by-product during the production of a highly flavor type Daqu liquor. It is rich in aromatic substances, such as acid, ester, ethanol, aldehydes, and many beneficial microbes. It can be used to blend with the new type of liquor by appropriate process such as decolor, direct distillation, and esterification liquid preparation. It can obviously improve the quality and taste of the novel liquor.

关 键 词：新型白酒 黄水 勾调 酯化液 浓香型大曲酒 香味物质 口感 酒生产 质量 改善 

分 类 号：TS262.3[轻工技术与工程—发酵工程] F426.82[轻工技术与工程—食品科学与工程]