黄水酿醋工艺的研究

Study on technology of brewing vinegar from yellow water

为了充分利用粮食酒发酵过程中渗于窖池底部的黄色液体,保护环境,将黄水粗滤后,添加中高温大曲,直接进行发酵制取香醋。该工艺可得到含有丰富的有机酸、氨基酸及低级酯类物质的产品,符合国家食醋标准,具有酸度适口、香味醇厚和风味独特等特点。

The yellow liquid seeped at the bottom of rice wine fermentation pit can be utilized to protect environment. After a rough filtration, yellow water was added into koji with medium - high temperature and then fermented for vinegar. The final products were rich in organic acids, amino acids, and low - ester substance. With a moderate acidity, a full - bodied smell and a special flavor, the final vinegar was up to the national standards of edible vinegar.