Method for extracting wine flavour and fragrance substance from solid white spirit brewing semiproduct and by-product

Abstract

The present invention is method of extracting wine flavor and fragrance substance from distiller's grains and belongs to the field of spirit brewing technology. The extracting process includes the steps of pre-treatment of distiller's grains, extracting, separating, and supercritical CO2 recovering. The present invention has the advantages of full resource utilization, high mass transfer efficiency, flavor and fragrance substance extracting rate as high as 4 %, less corrosion to the apparatus, etc.

Description

technical field [0001] The invention relates to a method for extracting flavor and aroma substances for wine, especially a method for extracting flavor and aroma substances for wine from semi-finished products and by-products of solid liquor brewing—distiller's grains, bottom cellar distiller's grains, and discarded grains, which belongs to wine making technology field. Background technique [0002] Liquor is a relatively complex substance system. Through the current analysis methods, it can be analyzed that besides ethanol and water, there are also aroma and taste substances in liquor. More than 200 substances have been detected, mainly including organic acids, Esters, alcohols, carbonyl compounds, phenolic compounds and nitrogen-containing compounds, etc., have very small content in liquor, but have a great impact on the quality of liquor. Their content and proportion determine the aroma and style of liquor, and constitute Aroma and taste of liquor. ("Practical Baijiu An...

AI Technical Summary

Problems solved by technology

[0005] For a long time, many distilleries have mostly extracted the aroma and taste substances in distiller's grains, bottom cellar distiller's grains, and discarded grains by string steaming. The main disadvantage of this method is that it is difficult to extract some aroma and taste substances with low volatility. Distilled out, the total amount of water and ethanol in the separated substances is generally more than 90%, and there are very few aroma and flavor sources that play a role in regulating the wine body, and its utilization rate is extremely low; The moisture in distiller's grains and discarded grains makes them very viscous, which is not conducive to the extraction of aroma and flavor substances; they are also highly corrosive, which is not conducive to the long-term use of extraction equipment

[0006] Distiller's grains, bottom pit distiller's grains, and discarded grains contain many aroma and flavor substances. Deep processing of them can not only turn waste into treasure, but also protect the environment. The teaching of extracting flavor and aroma substances from distiller's grains and discarded grains in the bottom cellar, of course, there is no extraction process suitable for industrialized large-scale production

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