利用酿酒副产物黄水、酒尾开发调酒液的研究  

Study on the Development of Wine Liquor-blending Liquid by Using Yellow Water and Wine Tail

作　　者：卢中明 范昌明[1] 杜礼泉[1] 谢菲 古丹 古加强 LU Zhongming;FAN Changming;DU Liquan;XIE Fei;GU Dan;GU Jiaqiang(Forgood Distillery Co.,Ltd.,Mianyang 621000,Sichuan,China)

机构地区：[1]四川省绵阳市丰谷酒业有限责任公司,四川绵阳621000

出　　处：《酿酒》2022年第1期92-97,共6页Liquor Making

摘　　要：为提高浓香型大曲酒副产物黄水、酒尾的利用价值,以黄水和酒尾为原料,通过添加生物酶除去黄水和酒尾的异杂味,促进酯类等香味物质生成。将开发的调酒液用来勾调相关白酒产品,使之在白酒的勾调中起到独特的作用,从而提高所调白酒产品的酒质,降低生产成本,增加经济效益。To improve the value of by-products in liquor-making including yellow water and after-ran,using yellow water and after-ran as raw material,removed off-flavors in the by-products by adding bio-enzyme,promoted the synthesis of ester flavoring substances.The liquor-blending liquid was applied in the liquor products through wine blending,played a unique role in liquor blending,thus improved the quality of the product blending liquor,reduced production cost,increased economic benefits.

关 键 词：黄水 酒尾 大曲酒 风味物质 生物酶 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.9[轻工技术与工程—食品科学与工程]