Method for extracting wine flavour and fragrance substance from yellow water by super critical CO2 technology

Abstract

The present invention is method of extracting wine flavor and fragrance substance from yellow water as spirit brewing side product and belongs to the field of spirit brewing technology. The extracting process includes the steps of pre-treatment of yellow water, supercritical CO2 extracting, and supercritical CO2 recovering. The present invention has the advantages of capable of extracting lactic acid, full resource utilization, favorable extraction process, less corrosion to the apparatus, etc.

Description

technical field [0001] The invention relates to a method for extracting taste and aroma substances for wine, in particular to a method for extracting taste and aroma substances for wine from yellow water, a by-product of liquor brewing in liquid state, and belongs to the technical field of wine making. 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 Analysis", edited by Cai Dingyu, published by Chen...

AI Technical Summary

Problems solved by technology

[0005] First, it is very uneconomical to not separately extract lactic acid, a substance with high content and high utilization value.

Yellow water contains about 4-8% lactic acid, and 2863.21 mg of lactic acid per 100 ml of yellow water. At present, lactic acid or calcium lactate is widely used in food, flavor and fragrance industries, and is also a good product for the production of food-grade lactic acid or calcium lactate. raw materials, the prior art does not provide technical tips for extracting lactic acid, which causes a waste of resources, and is not ideal from an economic point of view;

[0006] Second, yellow water is highly acidic and highly corrosive to extraction and separation equipment. If it is directly used as the extraction object, it will seriously affect the service life of the equipment;

[0007] Third, this prior art does not design CO 2 recycling step, the CO is directly recovered after the separation step 2 empty, very uneconomical

[0008] The above three reasons are all caused by higher production costs, so this technology is not suitable for the needs of industrialized mass production

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