利用老窖黄水提高泰山特曲酒质量的研究

Investigation on the Use of Yellow Water in Aged Pits to Improve the Quality of Taishan Tequ Liquor

老窖黄水含有大量经驯化的己酸菌、乳酸菌、乙酸菌、丁酸菌等有益微生物及产香的前驱物质。黄水有极高的利用价值,直接排放丢掉,既污染环境又造成极大的浪费。直接将黄水回蒸也会造成其有益成分的丢失,而将其加工处理后回窖可大大提高新窖母糟的酸度,促进母糟中酒的酯化,生产的半成品酒的总酸、总酯含量明显提高,从而提高酒的质量。

Yellow water in aged pits contains large amount of domesticated beneficial microbes and the precursor of aroma-producing substances including caproic acid bacteria, lactic acid bacteria, acetic acid bacteria, and butyric acid bacteria etc. Accordingly, it is of high use value. The direct discharge of yellow water would not only cause environmental pollution but also produce great waste. On the other hand, the re-steaming of yellow water would also cause the loss of beneficial compositions. However, the input of yellow water after processing in the pits could increase greatly the acidity of matemal grains in new pits and advance the esterification of matemal grains, which could further increase evidently the content of total acids and total esters in semi-product and improve liquor quality finally. （Tran. by YUE Yang）