连续逆流萃取技术在浓香型白酒酿造中的应用  

Application of Consecutive Countercurrent-flow Extraction in Luzhou-flavor Liquor Production

作　　者：谢义贵[1] 唐胜春[1] 方辉[1] 

机构地区：[1]剑南春集团有限责任公司,四川绵竹618200

出　　处：《酿酒科技》2012年第12期75-78,共4页Liquor-Making Science & Technology

摘　　要：采用CO2连续逆流超临界萃取技术,从浓香型白酒发酵副产物黄水中提取香味物质,并应用于浓香型白酒的勾调。结果表明,采用连续逆流萃取技术相比间歇式萃取,其产出率更高,可达5.5%～6%,且萃取产品质量稳定。该技术应用于浓香型白酒的酿造,能有效提高白酒酒体风味质量,增加白酒香气的浓郁度,提升口感的舒适度,使酒体变得更加浓郁、醇甜、绵软、协调。Carbon-dioxide consecutive countercurrent-flow extraction was adopted for the extraction of flavoring substances from yellow water （by-product during the fermentation of Luzhou-flavor liquor） and the extracted substances were then used for liquor blending. Compared with in- termittent countercurrent-flow extraction, the new method could improve the productivity by 5.5 %-6 % and the extracted product quality was stable. The application of such new technology in Luzhou-flavor liquor production could effectively improve flavor quality of liquor body, en- hance the mellow degree of liquor aroma, perfect liquor taste, and make better liquor body.

关 键 词：连续逆流萃取 黄水 香味物质 酒体风味质量 

分 类 号：TS262.31[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]