白酒酿造副产物黄水研究现状及综合利用研究进展  

Research progress and comprehensive utilization of Huangshui,a by-product from Baijiu brewing

作　　者：王子豪[1] 黄平[1] 郑佳 金垚 周荣清[1] 赵东 吴重德[1] WANG Zihao;HUANG Ping;ZHENG Jia;JIN Yao;ZHOU Rongqing;ZHAO Dong;WU Chongde(College of Biomass Science and Engineering,Sichuan University,Chengdu 610065,China;Yibin Wuliangye Co.,Ltd.,Yibin 644007,China)

机构地区：[1]四川大学轻工科学与工程学院,四川成都610065 [2]宜宾五粮液股份有限公司,四川宜宾644007

出　　处：《中国酿造》2023年第4期20-28,共9页China Brewing

基　　金：企事业单位委托科技项目(CXY2020ZR003)。

摘　　要：浓香型白酒酿造副产物黄水具有产量大、有机组分含量高等特点,作为工业废水不经处理直接排放会导致环境巨大污染,造成资源浪费。若能对其进行二次回收利用,不仅可以降低企业污水处理成本,同时还可以产生额外附加效益,响应国家“节能减碳”政策。该文综述了黄水的理化特性,探讨了黄水微生物菌群构成及主要微生物,各物质种类含量及主要风味组分;基于黄水中的功能微生物和各主要有机组分探讨了黄水资源化利用研究进展及主要途径。以期能对黄水进行深层次资源开发及综合利用,为白酒企业最大限度降低环境污染及生产成本、合理利用黄水提供思路。Huangshui(liquid residual of fermented grain),a by-product from strong-flavor(Nongxiangxing)Baijiu brewing,is characterized by high output and high content of organic components.Direct discharge of Huangshui as industrial effluent without treatment will result in significant pollution to the environment and waste of resources.If Huangshui can be recycled,it can reduce the cost of sewage treatment of enterprises and provide extra benefits,also response to the national policy of"energy saving and carbon reduction".The physicochemical characteristics of Huangshui were reviewed.The microbial community,main microorganisms,the kinds and concentrations of various substances,and main flavor components were discussed.Based on the functional microorganisms and major organic components in Huangshui,the research progress and main approaches of resource utilization of Huangshui were discussed.The review may contribute to deep exploration and comprehensive utilization of Huangshui,and provide potential strategies for Baijiu enterprises to maximum reduce environmental pollution and production costs,and rationally utilize Huangshui.

关 键 词：白酒 黄水 微生物群落 风味物质 资源利用 

分 类 号：TS262.3[轻工技术与工程—发酵工程]