Method for utilizing yellow water of white spirit on basis of microbial cocultivation

Abstract

The invention relates to a method for utilizing yellow water of white spirit on the basis of microbial cocultivation and belongs to the field of the white spirit. The invention provides a method for comprehensively utilizing the yellow water. By the method, the total ester content of the yellow water can be increased. The method for comprehensively utilizing the yellow water comprises the following steps of: a, mixing 90 to 110 weight parts of yellow water, a proper amount of red yeast rice and ethanol in an amount which is 13 to 16 percent of the weight of the yellow water uniformly, and sealing the mixture at the temperature of between 30 and 40 DEG C for 170 to 190 hours, wherein the adding amount of the red yeast rice is that 3 to 5 U of red yeast rice is added into each gram of the yellow water; b, adding bacterial liquid containing yeast in amount which is 3 to 4 percent of the weight of the yellow water, fermenting for 22 to 26 hours under the ventilation condition, and sealing again; and c, 120 to 140 hours after adding the yeast, adding bacterial liquid containing caproic acid bacteria in an amount which is 4 to 5 percent of the weight of the yellow water to perform sealing fermentation continuously, and recycling various fragrance ingredients in the fermented liquid after fermentation, wherein the total time from the sealing moment in the step a to the last fermentation is 16 to 60 days.

Description

technical field [0001] The invention relates to a method for utilizing liquor yellow water based on microbial co-cultivation, belonging to the field of liquor. Background technique [0002] The by-products of natural fermentation of liquor include distilled grains, yellow water, bottom pot water, etc., which are rich in special aroma substances such as acids, esters, alcohols, and aldehydes. Direct disposal will cause waste of resources and may also pollute the environment. Therefore, it is necessary to carry out recycle and re-use. At present, there are mainly the following methods for recycling yellow water: The first method is to directly distill the yellow water or return it to the cellar to raise mud. This method is a traditional method for recycling yellow water in various wineries. The second method is to extract beneficial components in yellow water, such as: "Utilize supercritical carbon dioxide technology to extract the method of taste and aroma substances for win...

AI Technical Summary

Problems solved by technology

But its shortcoming is that a large amount of ester fragrance substances and numerous organic acids and sugars in yellow water have not been fully utilized.