白酒生产副产物黄水及其开发利用现状

Byproduct in Liquor Production-Yellow Water & Its Development and Utilization Status

黄水是固态法白酒生产过程中产生的一种棕黄色、微粘稠的混浊液体。黄水不经处理直接排放,会造成环境污染。黄水中含有大量的含氮化合物、还原糖及醇、醛、酸、酯等香味物质以及有益微生物菌群。可将黄水用于勾调白酒、养窖、培养人工窖泥和拌糟醅回窖发酵;生产有机酸、酿造食醋;提取黄水中的乳酸、制备乳酸钙、复合有机酸钙;提取香味物质;发酵制备丙酸;制酒曲等。(孙悟)

Yellow water, brown and sticky muddy liquid, is the byproduct in liquor production by solid fermentation. Direct discharge of yellow water without treatment would result in environmental pollution. Yellow water contains large amount of nitrogen compounds, reducing sugar, al- cohols, aldehyde, acids, esters, flavoring substances and some beneficial microflora. It could be used in liquor blending, pits maintenance, man-made pit mud culture, and reflux fermentation of distiller＇s grains etc. Besides, it could be used to produce organic acid and edible vinegar. The extraction of lactic acid from yellow water could produce calcium lactate and compound organic calcium. And the extraction of flavoring substances from yellow water could produce propionic acid and starter etc.