摘要
采用CO2连续逆流超临界萃取技术,从浓香型白酒发酵副产物黄水中提取香味物质,并应用于浓香型白酒的勾调。结果表明,采用连续逆流萃取技术相比间歇式萃取,其产出率更高,可达5.5%～6%,且萃取产品质量稳定。该技术应用于浓香型白酒的酿造,能有效提高白酒酒体风味质量,增加白酒香气的浓郁度,提升口感的舒适度,使酒体变得更加浓郁、醇甜、绵软、协调。
Carbon-dioxide consecutive countercurrent-flow extraction was adopted for the extraction of flavoring substances from yellow water （by-product during the fermentation of Luzhou-flavor liquor） and the extracted substances were then used for liquor blending. Compared with in- termittent countercurrent-flow extraction, the new method could improve the productivity by 5.5 %-6 % and the extracted product quality was stable. The application of such new technology in Luzhou-flavor liquor production could effectively improve flavor quality of liquor body, en- hance the mellow degree of liquor aroma, perfect liquor taste, and make better liquor body.
出处
《酿酒科技》
北大核心
2012年第12期75-78,共4页
Liquor-Making Science & Technology
关键词
连续逆流萃取
黄水
香味物质
酒体风味质量
consecutive countercurrent-flow extraction
yellow water
flavoring substance
flavor quality of liquor body
