白酒发酵副产物丢糟、黄水、底锅水中提取香味成分在酒用香料中的应用  

Application of Flavoring Compositions Extracted from Fermented Grains,Yellow Water and Bottom Pot Water in the Production of Spices Used for Liquor-making

作　　者：宋柯 杜岗 刘念[2] 

机构地区：[1]四川省天府名优酒研究中心 [2]四川省食品发酵工业研究设计院酿酒研究所,四川温江611130

出　　处：《酿酒科技》2008年第6期82-84,共3页Liquor-Making Science & Technology

摘　　要：利用超临界CO2萃取技术从白酒发酵副产物丢糟、黄水、底锅水中提取酒用香味物质,并将其和天然己酸酯化生产出不同风味的己酸乙酯(天然己酸乙酯、窖香己酸乙酯、粮糟己酸乙酯),应用到生产实践,对提高酒质、增加酒体复杂微量成分具有明显的效果。Flavoring compositions were extracted from fermented grains （byproduct in the fermentation）, yellow water and bottom pot water by supercritical COs extraction. Then they were used with natural caproic acid to produce spices of different flavor such as natural ethyl caproate and ethyl caproate with pit aroma etc, by esterification. The use of such spices in liquor production could effectively improve liquor quality and increase microconstituents in liquor.

关 键 词：白酒 发酵副产物 香味成分 超临界CO2 萃取技术 酒用香料 

分 类 号：TS261.9[轻工技术与工程—发酵工程]