Preparation of Liquor Flavoring from Yellow Water Based on Water Absorbent Resin

[Objective] This study was conducted to extract the scarce natural liquor flavorings desired by many liquor factories from yellow water. [Method] Strong water absorbent resin was used to absorb moisture from the yellow water in order to concentrate it into dense yellow water at first, followed by azcotropic dis- tillation of the previously concentrated yellow water, and then, catalytic esterification was performed to the remaining liquid after the distillation. [ Results] The 7. 066 7 fractions of concentrated yellow water with 56.7% ethanol could be obtained after the treatment of 100 fractions of yellow water with strong water absorbent resin. Azeotrope of 0.432 8 fraction of natural acetaldehyde, 0. 269 4 fraction of ethyl formate and methyl alcohol, 0. 975 0 fraction of ethyl acetate and methyl alco- hol could be obtained after the azeotropic distillation per 100 fractions of concentrated yellow water. After the addition of CaC12, O. 220 7 fraction of ethyl formate and 0. 514 2 fraction of ethyl acetate could be obtained after distillation of the azeotrope. Finally, 92. 094 8 fractions of esterification liquid with 38 kinds of flavor- ing compound could be obtained after catalytic esterification of 100 fractions of concentrated yellow water, and the content of ethyl acetate, ethyl propionate, ethyl- butyrate, ethyl valerate, ethyl lactate and ethyl bexanoate were as much as 142.9, 22.2, 54.2, 3.3,75.4 and 158.9 g/L, respectively. [ Conclusion] Top-grade Luzhou-flavor liquor could be made by mixing 6.5 fractions of common liquor with acetaldehyde, ethyl formate, ethyl acetate and esterification liquid which were ob- tained from 1 fraction of yellow water. Therefore, the yellow water has a great recycling value, and it tells us that the technique of extracting liquor flavorings from yellow water has tremendous market value.

Approach of Obtaining Liquor Flavoring From Yellow Water Based on Azeotropic Distillation

In order to extract the scarce natural liquor flavoring which is the dream of many liquor factories from yellow water,this research first added a proper amount of food-grade entrainer ethanol into yellow water,to form yellow water containing high content of ethanol.Then,the yellow water was subjected to azeotropic distillation and catalytic esterification,obtaining natural acetaldehyde,ethyl formate,ethyl acetate and esterification liquid containing various compounds that can influence the flavor of liquor.In the esterification liquid,the contents of ethyl propionate,ethyl butyrate,ethyl valerate,ethyl lactate and ethyl hexanoate are as higher as 19.0,46.5,1.5,39.8 and 137.1 g/L,respectively.The esterification liquid prepared by one fraction of yellow water can blend 9.14 fractions of common liquor into top-grade Luzhou-flavor liquor.Therefore,yellow water has great recycling value.

Approach of Obtaining Liquor Flavoring from Yellow Water Based on Electro-adsorption

This study was conducted to extract scarce natural liquor flavorings desired by many liquor factories from yellow water. Five straight-chain saturated fatty acids were firstly extracted from 15 fractions of yellow water, forming 1 fraction of the ethanol solution composed of the mixture of the five straight-chain saturated fatty acids. Then, 100 fractions of the ethanol solution could produce 94.857 6 fractions of esterification liquid through catalytic esterification at 80 ℃. The esterification liquid contains five esters： ethyl acetate, ethyl propionate, ethyl butyrate, ethyl valerate and ethyl caproate, with contents of 17.68%, 2.58%, 6.32%, 0.06% and 19.40%, respectively. The esterification liquid prepared from 1 fraction of yellow water could blend 10.54 fractions of white liquor into top-grade Luzhou-flavor liquor after esterification. It indicates that yellow water has very good recycling and utilization value.