68results about How to "Increase the content of aroma substances" patented technology

The invention discloses a complex microbial preparation for quickening tobacco aging and improving tobacco quality and application thereof, belonging to the technical field of microorganisms and application thereof. The complex microbial preparation contains lactobacillus plantarum PJH05CCTCC NO: M2012002 and clostriolium themoacidophilus PJH73CCTCC NO: M2012001, wherein the mass ratio of lactobacillus plantarum activate fluid to clostriolium themoacidophilus activate fluid is 1:0.5-2; and the viable count in the activate fluid is not less than 5.0*10<9> cfu / ml. The aging speed of tobacco is quickened by the complex microbial preparation, and micro-molecular sour ingredients such as acetic acid and lactic acid are produced during aging, so that tobacco aging sour flavor and soft fine smoke are increased. Meanwhile, the cigarette smoke is improved, and the cigarette irritation is reduced, so that the cigarette has better smoking mouthfeel.

The invention discloses a method for growing grapes. The method includes steps of (1), selecting varieties, preparing seedling lands and sufficiently applying base fertilizers; (2), enabling grape parent branches to sprout in advance, to be more specific, growing the grape parent branches, and applying chemicals to the grape parent branches to release the grape parent branches from natural dormant periods in advance; (3), allowing three films to cover each greenhouse, to be more specific, building the greenhouses, allowing each outer film with the thickness of 0.05mm to cover the corresponding greenhouse, allowing each inner film with the thickness of 0.03mm to cover the inside of the corresponding outer film, and allowing each mulching film to cover bed surfaces on two sides of the corresponding plant in the corresponding greenhouse in the same period; (4), regulating the temperatures and the humidity; (5), preventing and treating diseases of the grapes; (6), managing and bagging flowers and fruits, and spraying calcium chloride solution on the surfaces of the fruits in 15-20 days before the fruits are ripe; (7), allowing the grapes to be ripe and harvesting the grapes. The mass-volume concentration of the calcium chloride solution is 5-8%. The method for growing the grapes has the advantages that the natural dormant periods of the grapes can be completed in advance, accordingly, the grape parent branches can sprout in advance, the grapes can be ripe in advance, and chilling injury in early springs can be prevented; the grapes are excellent in quality, good in taste, strong in aroma and high in calcium content, are large and can be safely eaten.

The invention relates to a cured tobacco curing process capable of effectively reducing ash stuck on tobacco leaves. The process is divided into three specific stages, namely a yellowing stage, a color fixing stage and a vein drying stage, wherein the yellowing stage comprises the steps of raising the wet bulb temperature to 36-37 DEG C, stabilizing the temperature, and maintaining high humidity curing for 20-30 hours; after the tobacco leaves are yellowed by 60%-70%, starting humidity elimination in advance; the color fixing stage comprises the steps of adopting slow color fixing before the temperature is below 45-46 DEG C, conducting humidity elimination frequently, and promoting the tobacco leaves to sufficiently wither; after the later color fixing stage, prolonging the time of maintaining the temperature of 54 DEG C, and achieving the purposes of improving the quality and enhancing the fragrance; the vein drying stage comprises the steps of raising the temperature for conducting curing, and ensuring all the tobacco leaves and tobacco veins are dry. The advantages of the cured tobacco curing process can be simply concluded that the high temperature is maintained and the humidity is preserved so that the tobacco leaves can be yellowed; humidity elimination is conducted in advance so that the temperature can be stabilized; the humidity is maintained at the low level and the color is fixed so that the appearance can be maintained; the time of maintaining the temperature of 54 DEG C is prolonged, and the fragrance is enhanced.

The invention discloses a method for ecologically fattening and regulating quality of pond breeding river crabs, which comprises steps: preparation of a fattening pond, selecting and stocking of crabs, salinity regulation of fattening water, daily management and fishing and marketing. The method for ecologically fattening and regulating quality of pond breeding river crabs artificially creates suitable salinity conditions and feeds high quality baits according to the influence of water salinity to gonad development and physiological metabolism of eriocheir sinensis, and improves fattening effect and quality of merchandise crabs. The method for ecologically fattening and regulating quality of pond breeding river crabs is characterized in that male and female crabs are separately fattened, suitable water salinity (male crabs are 10-15ppt, female crabs are 5-8ppt) is selected, fine sands are paved on the bottom of the fattening pond, oxygen is charged from micropores which are arranged on the bottom portion of the fattening pond, and the male and female crabs are scientifically feed. Gonadosomatic index of female crabs is increased to about 8% from initial about 4% through scientific fattening for 30-40 days, the gonadosomatic index of male crabs is increased to about 3% from initial about 1%, and the radios of survival rate of fattening and high quality green crab respectively achieve above 80% and 70%, thereby improving taste, nutritive value and economic value of river crabs. The method for ecologically fattening and regulating quality of pond breeding river crabs is suitable for river crab breeding enterprises, breeding farmers and marketing units, and is beneficial to improve breeding efficiency and nutritional quality of river crabs.

The invention relates to the field of tobacco, and particularly discloses a tobacco additive. The tobacco additive consists of 2 to 8 percent of hidden aromatic substance and 92 to 98 percent of combustion regulator, wherein the hidden aromatic substance is one or combination of more than two of vitamin B6, proline and nicotinic acid; and the combustion regulator is one or combination of more than two of potassium malate, potassium citrate and potassium acetate. The invention also provides application of the tobacco additive. When the tobacco additive is added to cigarette paper and tobacco sheets and the cigarette is smoked, aromatic substances such as furfuryl alcohol, lactone and the like can be generated, and the tobacco additive is favorable for improving the quality of cigarettes. By smoke panel test, after the tobacco additive is added and when the cigarette is smoked, the aroma quantity of the cigarette can be remarkably promoted, the impure gas is reduced, the woody smell of smoke is weakened, the smoking quality of the cigarette can be remarkably improved, and the tobacco additive has good industrial application prospect.

The invention provides a preparation method of tobacco fiber for cigarette paper. Tobacco stems tobacco stalks containing 6%-60% of water are subjected to steam explosion pulping through saturated steam or coupling steam formed by mixing the saturated steam and high-pressure air under the pressure smaller than or equal to 3MPa for 5s-20min, and then are subjected to high-concentration shred division, defibrination, screening and purification to be prepared into tobacco fiber pulp, the tobacco fiber pulp accounting for less than 60% of cigarette paper pulp in mass percentage is added to the cigarette paper pulp, papermaking is performed, and then the cigarette paper containing the tobacco fiber is prepared. According to the preparation method, the proportion of wood pulp in the cigarette paper can be reduced, offensive wood odor generated during combustion of the cigarette paper can be reduced, the cigarette paper contains the fiber in tobacco color, and the matching attribute of the cigarette paper and a cigarette style is improved.

The invention relates to a tobacco leaf concocting method for improving the quality of tobacco leaves through soaking veins, and belongs to the field of raw materials of tobacco leaves. The invention discloses a new tobacco leaf concocting technique for changing the chemical component composition of the tobacco leaves after the tobacco leaves are picked and before the tobacco leaves are baked and aired. According to defects existing in the respects of maturity, the chemical components and the sense quality of fresh picked tobacco leaves, an appropriate tobacco additive is selected and compounded into an aqueous solution for soaking the veins of the tobacco leaves; the fresh picked tobacco leaves are taken, the main veins at the basal parts of the tobacco leaves are soaked into water or the aqueous solution by 0.5-10 cm, then the soaking state is kept for 6-72 hours under the condition of the temperature of 20-35 DEG C and the environment humidity of 50-85%, exogenous substances are input into the main veins by a vein soaking method, and the substances of the tobacco leaves are promoted to transform and accumulate, so that the quality of the tobacco leaves is improved.

The invention relates to strong aromatic white wine and a production method thereof, belonging to the field of winemaking technologies. In order to solve the technical problem, the invention provides a production method of the strong aromatic white wine which has high content of aromatic substances. The method for producing the strong aromatic white wine comprises the steps of: mixing wine stillage with grains, distilled chaff (the distilled chaff is distilled with vapor for 45 minutes in general) and wine yeast, and then putting the mixture in a pit for fermentation, and further comprises the following steps of: a, mixing wine stillage with grains, distilled chaff and wine yeast and then putting the mixture in the pit for fermentation for 3 to 5 months; b, opening the pit and taking out the middle / upper layer of fermented grains and the lower layer of fermented grains, respectively adding wine tailings and / or yellow water, then adding the wine yeast, uniformly mixing, and sealing the pit off for fermentation for 3 to 5 months; c, opening the pit and taking out the middle / upper layer of fermented grains and the lower layer of fermented grains, respectively adding wine tailings and / or yellow water, then adding the wine yeast, uniformly mixing, and sealing the pit off for fermentation for 3 to 5 months; and d, opening the pit and taking out the lower layer of fermented grains and the middle / upper layer of fermented grains for wine steaming respectively so as to obtain the strong aromatic white wines with different contents of aromatic substances.

The invention discloses a preparation method and application of a tobacco additive deriving from burley tobacco. The preparation process includes the following steps of burley tobacco powder or tobacco smashing and drying, aqueous solution extraction, protease hydrolysis, solid-liquid separation, concentration, sugar and propylene glycol adding and heating reaction. Feed liquid which have different concentrations and is prepared by dissolving the prepared reaction solution in 95%ethyl alcohol is evenly sprayed on tobacco. The result of the smoke panel test shows that after the tobacco additive is added, richness of the cigarette flavor is increased, various flavors such as the caramel sweet flavor, the empyreumatique flavor, the nut flavor and the cocoa flavor are achieved, and in addition, the satisfaction, the remaining taste and the moistening feeling brought by cigarettes are enhanced. By means of the preparation method and the application, the smoking quality of low-tar cigarettes can be obviously improved, and good industrialized application prospects are achieved.

The invention discloses a process for preparing high natural apple essence comprising the steps of, squashing, enzyme treatment, squeezing, heating separation, scent scouring segregation purification, condensation, circulation scent extracting and purification segregation, and end product packaging.

The invention relates to the field of tobacco flavor preparation, in particular to a method for preparation of tobacco flavor by using compound enzymes to catalyze abandoned tobacco waste. The method comprises the following steps that (1) a compound enzyme buffer solution aqueous solution is added to the abandoned tobacco waste, and then a reaction is fully carried out; (2) a reaction product obtained through the step (1) is filtered to obtain an aqueous solution, and the obtained aqueous solution is extracted through organic solvent; (3) the organic solvent obtained through the step (2) is concentrated; (4) ethyl alcohol is added to a product obtained through the step (3) to carry out redissolution, the mixture is fully concentrated again to remove residual organic matter, and the obtained product passes through a membrane so that the tobacco flavor can be obtained. According to the method for preparation of the tobacco flavor by using the compound enzymes to catalyze the abandoned tobacco waste, the abandoned tobacco waste generated in the production process is recycled, the cost is reduced, and the economic benefit is increased.

The invention relates to a quality-improving and harm-reducing modifier for tobacco modulation and a use method thereof. The modifier contains salicylic acid with the concentration of 0.5-2 g / L, potassium citrate with the concentration of 3-6 g / L, chitosan with the concentration of 5-15 g / L and calcium ascorbate with the concentration of 0.1-0.5 g / L according to the mass concentration. By means ofthe modifier, the adversity oxidative stress in the modulation process can be relieved, nitrate is restrained from being converted into nitrite, the content of TSNAs in cured tobacco leaves is reduced, the enzymatic browning reaction intensity is restrained, meanwhile potassium ions in the tobacco leaves are compensated for, and the sucking quality and safety of the cured tobacco leaves are improved.

The invention discloses bacteria with multiple degradation effects on bad components of tobacco leaves and application. Yc10 is classified and named as Pseudomonas gessardii with a preservation numberof CGMCC NO.19324. Crude enzyme liquid of the strain disclosed by the invention can degrade pectin, cellulose, lignin, starch, protein and other substances at the same time. After the fermentation conditions of the microbial strain are optimized, the enzyme activity in a fermentation liquor is improved, and the optimized fermentation liquor is uniformly sprayed on the tobacco leaves, so that thepectin, the starch, the cellulose, the lignin and the protein in the fermented tobacco leaves are reduced, and the content of aromatic substances such as ketones, esters and alcohols in the tobacco leaves is increased.

The invention discloses an oxidization and degradation composite catalyst and the use thereof in the preparation of a spice from carotenoid, which is the divisional application of the Chinese invention patent application of which the application number is 20810155733.7. The oxidization and degradation composite catalyst is prepared from a metal salt oxidization catalyst and a natural mineral degradation catalyst in a mass ratio of 1:99 to 99:1, wherein the metal salt oxidization catalyst may be one or two, which are mixed in any ratio, of Na2CO3 and CaCO3; and the natural mineral degradation catalyst may be one or several, which are mixed in any ratio, of atlapulgite, kieselguhr and kaolin. The use of the composite catalyst in the preparation of the spice from the carotenoid comprises the following steps of: adding the carotenoid and the oxidization and degradation composite catalyst the amount of which is 0.1 to 10 percent based on the mass of the carotenoid into an inert medium together; and allowing the materials to react at 100 to 200 DEG C for 3 to 24 hours to obtain a multi-component oxidization and degradation product which can be used as the spice. The inert medium may be silicone oil, methyl silicone oil, dimethyl silicone oil or phenyl silicone oil.

The invention discloses compound pumpkin vinegar and a preparation method thereof. The compound pumpkin vinegar is mainly prepared from the following raw and auxiliary materials in parts by weight: 200-250 parts of pumpkins, 80-120 parts of sweet corn flour, 40-60 parts of tremella, 20-40 parts of nori, 35-43 parts of red yeast rice, 100-130 parts of bran, 180-220 parts of rice husk, 24-28 parts of aspergillus niger mouldy bran and 0.3-0.6 part of yeasts. The compound pumpkin vinegar prepared by the method has the characteristics of sweet taste, rich fragrance, remarkable pumpkin flavor and capabilities of reducing blood sugar and blood fat.

The invention discloses a method for preparing tobacco flavor. The method comprises the following steps: (1) making fresh blueberry juice; (2) preparing immobilized beta-glucosidase; (3) treating the blueberry juice with the immobilized beta-glucosidase; and (4) enriching blueberry flavor substances by using a pervaporation membrane, thereby obtaining the tobacco flavor. The tobacco blueberry essential oil prepared by using the method has the characteristic blueberry incense, and has a relatively good tobacco application effect. Blueberry extracts are added into cigarette, and then functions that the fragrance of cigarette is improved, the quality of smoke is improved, the cigarette is remarkable in characteristic berry fragrance, irritation is reduced, impure smell is covered, the smoke is softened and fined, the oral comfort is improved, the after sweetness of cigarette is increased, and the like, are achieved, and when being compared with conventional blueberry extracts, the tobacco flavor has remarkable effects in improving the characteristic fragrance of cigarette and improving the taste of cigarette.

The invention relates to a fermented grain long-fermentation-period flavor enhancement method for strong flavor Chinese spirit and belongs to the technical field of wine brewing. The fermented grain long-fermentation-period flavor enhancement method for the strong flavor Chinese spirit comprises the following steps of: adding fermented grains into a pit and fermenting for 20 to 40 days, taking out, adding 8 to 12kg of koji, 25 to 35kg of white spirit with the alcoholicity of 55 to 65 degrees, 8 to 12kg of yellow water, and 8 to 12kg of tail water into each cubic meter of the fermented grains, mixing uniformly, feeding into the pit, continuously fermenting for 250 to 350 days, discharging the fermented grains out of the pit, and steaming the spirit to obtain the strong flavor Chinese spirit.

The invention provides a preparation method of tobacco aroma compensating particles and application thereof to reconstituted tobacco leaves. Tobacco aroma pure oil is prepared from tobacco leaf raw materials; the tobacco aroma pure oil is adsorbed by carrier adsorption particles to obtain adsorption particles loading the tobacco aroma pure oil; and the adsorption particles loading the tobacco aroma pure oil are embedded by adding an embedding agent and then are dried to obtain the tobacco aroma compensating particles. The tobacco aroma compensating particles are added into coating liquid of the reconstituted tobacco leaves; and a reconstituted tobacco leaf product with abundant aroma is prepared by adopting a papermaking-process reconstituted tobacco leaf process. The tobacco aroma compensating particles prepared by the invention are added into the coating liquid for producing the reconstituted tobacco leaves, and the loss of tobacco aroma in a drying process of the reconstituted tobacco leaves can be effectively made up; and the aroma quality and the aroma quantity of the reconstituted tobacco leaves are improved. The preparation method has a simple and effective process and industrialization is easy to realize.

The invention provides a rice wine taken as a flavoring, and a manufacturing method thereof. The manufacturing method comprises following steps: liqueur koji is added into a cooked material prepared from glutinous rice powder for primary fermentation; a degreased spice powder is added, and distiller's yeast prepared from highland barley and oat is added for secondary fermentation so as to obtain the rice wine taken as a flavoring, wherein highland barley and oat are roasted in an iron pot, the spice mixture is subjected to microwave treatment, the glutinous rice is backed in an oven. The manufacturing method is beneficial for full release of fragrance substances in the raw materials, the fragrance substance content in the rice wine is increased, and the rice wine is especially suitable tobe taken as a flavoring.

The invention discloses a method for improving the availability of upper tobacco leaves, which comprises the following three steps: first, judging the maturity standard of upper tobacco leaves of flue-cured tobacco; 2, postponing the harvest period when the mature standard is reached; 3, performing stratified baking after harvesting: controlling wet bulb temperature and temperature difference between dry bulb and wet bulb in yellowing period, prolonging yellowing period time, dehumidifying at high speed before fixing color, and controlling total baking time. The first step discloses a new accurate judgment method of the upper tobacco leaf maturity standard. The second step includes: S1, control time limit; S2, harvest time point; S3, harvest selection; S4, collecting and shipping. The third step includes: S1, controlling the wet bulb temperature and the temperature difference between the dry bulb and the wet bulb; S2, prolonging the yellowing period time; S3, dehumidifying at high speed before fixing color; 4: grasping the baking time. The method is remarkably effective in improving the external quality and the internal quality of the upper tobacco leaf from the processes of the maturity of the upper tobacco leaves, the picking method and the curing process, and effectively improving the usability of the upper tobacco leaf.

The invention discloses a making method of aroma strengthening longan wine. The making method includes the steps of 1), juicing; 2), enzymolysis; 3), blending; 4), fermentation; 5), clarification and ageing. Strains of Lalvin EC1118 saccharomycetes, Lalvin 71B saccharomycetes and Lalvin KD saccharomycetes are adopted for mixed fermentation, and ononin is added in longan fruit pulp; the longan wine is high in content of aroma-producing substances, low in content of tannin, high in nutritive value, good in healthcare value, rich in fruit wine aroma, tasty in flavor and bright and transparent in color.

The invention relates to a preparation method of a low-sugar and high-flagrance maple extract. The method comprises the steps that 1), reaction is conducted on maple tree juice with the presence of inert gases at the temperature of 200-300 DEG C under the pressure of 0.6-3.0 MPa for 2-4 hours to obtain maple tree juice on which high-temperature high-pressure reaction is conducted; 2), microwave reaction is conducted on the maple tree juice which is obtained after the high-temperature high-pressure reaction is conducted in step 1) with the presence of the inert gases to obtain maple tree juiceon which microwave reaction is conducted; 3), filtering and ultrafiltering are conducted on the maple tree juice on which microwave reaction is conducted obtained in step 2) after the maple tree juiceon which microwave reaction is conducted is mixed with an organic solvent; 4), the low-sugar and high-flagrance maple extract is obtained after vacuum freezing and drying are conducted on the maple tree juice which is obtained after ultrafiltering is conducted. According to the prepared low-sugar and high-flagrance maple extract, the sugar content is greatly reduced, the content of flagrant substances is significantly increased, the fragrant strength is higher, flagrance is more abundant, and the low-sugar and high-flagrance maple extract is particularly suitable for heating non-burning cigarettes.

The invention relates to a preparation method of rose perfume. Firstly, fresh roses are frozen and dried in vacuum and then are smashed into 40-60 mesh fine particles, and then the raw materials are extracted through a supercritical carbon dioxide extraction method in different stages; in the first stage, extraction pressure intensity is 8-14 MPa, and extraction time is 60-70 s; in the second stage, extraction pressure intensity is 15-21 MPa, and extraction time is 50-60 s; in the third stage, extraction pressure intensity is 22-28 MPa, and extraction time is 40-50 s; in the fourth stage, extraction pressure intensity is 28-34 MPa, and extraction time is 30-40 s; finally, the rose perfume is obtained through membrane passing and decompression concentration. The preparation method is simple, the content of aroma substances of the rose perfume is high, aroma is pure and natural, stability is good, and the perfume has the vivid aroma characteristic of natural roses and can be widely used for perfuming daily chemicals, tobacco and other products.

The invention relates to a method for distilling white wine, belonging to the technical field of brewing. By adopting the method, yellow water can be recycled in the white wine distillation process. The method is characterized in that a white wine brewing distiller is adopted for distillation; the white wine brewing distiller comprises a bottom pan and a kettle body with a kettle cavity; an atmospheric steam pipe is arranged on the kettle body; one end of the atmospheric steam pipe is communicated with the kettle cavity and the other end of the atmospheric steam pipe is communicated with the cavity of the bottom pan; during distillation, a steaming bucket is put in the bottom pan; 30-80 parts of water, 5-40 parts of yellow water and 5-20 parts of base wine by weight are added to the kettle cavity; and the kettle cavity is heated to ensure the steam to enter into the steaming bucket to distil the wine.

The invention discloses a device for extracting bouquet through multistage distillation and belongs to the technical field of brewing. The invention also discloses a method for extracting bouquet by adopting the device. The invention provides a device for extracting bouquet through multistage distillation, which can effectively improve the alcohol degree of wine and the bouquet extraction efficiency in the solid-state distillation process. The invention also provides a method for extracting bouquet by adopting the device. The device comprises a primary distiller, a secondary distiller and a cooler which are connected with one another, wherein the distillers and the cooler are connected with each other through wine steam delivery pipes. The method for extracting bouquet by adopting the device comprises the following steps of: inputting steam to the bottom of the primary distiller for distilling brewing fermented grains sequentially wine steam enters the secondary distiller from the bottom for continuously distilling brewing fermented grains, and the obtained further enriched and refined wine steam is output from the top and then enters the next secondary distiller from the bottom again, and so on until the enriched and refined wine steam is collected in the cooler and becomes wine liquid.

The application relates to a processing method for improving fragrance of middle-grade and low-grade tea leaves. The processing method comprises the following steps of performing rehydration on tea leaves: treating the middle-grade and low-grade tea leaves with a sweet water solution, so that the middle-grade and low-grade tea leaves are damped after rehydration; performing aerobic fermentation: performing aerobic fermentation on the damped tea leaves after rehydration under the condition being aerobic and low-temperature with non-saccharomyces cerevisiae; and performing anaerobic fermentation: performing anaerobic fermentation on the tea leaves after aerobic fermentation under the sealed and moderate-temperature condition with saccharomyces cerevisia; drying the tea leaves: sufficiently drying the tea leaves after anaerobic fermentation, so that the tea leaves of which the fragrance is improved are prepared. According to the processing method, non-saccharomyces cerevisia is used for aerobic fermentation, so that flower and fruit fragrant substances of alcohols, aldehydes and the like are promoted to be free and released; the saccharomyces cerevisia is used for anaerobic fermentation, so that the fragrance of ester substances is further improved; and after two stages of fermentation treatment, the tea leaves are dried sufficiently at moderate temperature, so that the tea products of which the fragrance can be improved and which have flower and fruit fragrance can be obtained.

The invention provides coating liquid and a heating non-burning smoke core material. A preparation method of the coating liquid comprises the steps that a smoke agent and a cosolvent are mixed to obtain an extraction solvent, and then the extraction solvent is mixed with cigarette and tobacco raw materials for extraction to obtain an extracting solution; and the extracting solution is concentratedto obtain an extract, and then an addition agent is added to obtain the coating liquid. The heating non-burning smoke core material is obtained by coating tobacco substrates using the coating liquid.According to the coating liquid and the heating non-burning smoke core material, the smoke agent is added into the extraction solvent, solute dissolution has good selectivity in the extracting process, the flavor component proportion in the coating liquid is increased, and flavor components run off less in the drying process; the liquidity of the coating liquid is good and the costing liquid is easy to permeate, and products are not prone to bonding and being blocked and later processing is facilitated; and the content of the flavor components of the heating non-burning smoke core material ishigher.

The invention discloses a method for treating pot bottom water through low-cost anaerobic fermentation. The method comprises the following steps of (1) sequentially filtering and diluting a pot bottom water stock solution, and adjusting the pH value to 5-5.5 to obtain a fermentation solution; and (2) loading the fermentation solution obtained in the step (1) into a fermentation tank, adding 15-25 g / L of pit mud containing anaerobic microorganisms, and culturing at the temperature of 30-45 DEG C for 7-15 days to complete the pot bottom water treatment. According to the method, zero discharge of industrial wastewater generated in the white spirit production process is realized, the obtained fermentation solution can be used for the white spirit brewing fermentation process again, the production requirements of increasing the content of ethyl hexanoate and reducing the content of ethyl lactate in the white spirit industry are met, and the problems that in the prior art, the pot bottom water treatment difficulty is large, the treatment cost is high, organic matter in the pot bottom water is not effectively utilized, and secondary pollution is caused by emission are effectively solved.