68 results about "Caproic Acid" patented technology

The invention belongs to the technical field of microorganisms, and particularly relates to a caproic acid-producing microbial composition and application thereof. According to the specific technical scheme, the microbial composition comprises caproic acid bacteria, clostridium and lactic acid bacteria. The caproic acid producing microbiome provided by the invention not only can be used for resourceful treatment of wastewater with high lactic acid concentration and reduction of environmental protection cost, but also can be used for construction and maintenance of pit mud, and provides a new practical reference for research of Luzhou-flavor liquor synthesis microbiome and preparation of artificial pit mud.

The invention discloses a high-yield caproic acid bacterium and application thereof in production of caproic acid by anaerobic fermentation of white spirit brewing yellow water. According to the invention, a high-yield caproic acid bacterium, namely bacillus aryabhattai H1 (CCTCC NO: M 20241040), is obtained through separation and screening, the high-yield caproic acid bacterium can grow and synthesize caproic acid by independently taking ethanol or lactic acid as a substrate, and the caproic acid production efficiency is optimal when ethanol and lactic acid are taken as a composite substrate. According to the bacillus aryabhattai H1, under the open type fermentation condition that a substrate does not need to be sterilized, the caproic acid can be efficiently produced by taking the white spirit brewing byproduct yellow water as the substrate, and the yield, the yield and the production intensity of the caproic acid can reach 12.5 g / L, 2.5 kg / m < 3 > / d and 22% or above respectively.

The method involves chemically and selectively recycling polyamide (PA) polymers from compositions comprising other polymers, by mixing such a composition with a molar excess of an aliphatic dicarboxylic acid and heating the mixture to a non-melting temperature of the polymers for a minimum of 2 hours. This results in a solution comprising depolymerization products of the polymers. The solution can optionally be treated to recover these products. The aliphatic dicarboxylic acids can be of a specific formula, and the method can be carried out under atmospheric pressure. The mixture can be heated to a temperature between 100°C and 200°C for about 2 to 4 hours. The PA polymer can be an amorphous or semi-crystalline polyamide, and the aliphatic dicarboxylic acid can be selected from a specific group. The depolymerization products can be Aminocaproic acid derivatives, which can be used in the synthesis of resins for coatings or as plasticizers in PVC and nylon resins.

The invention provides a method for regulating and controlling growth and metabolism of caproic acid bacteria by using marine active peptides in a baijiu fermentation process. According to the method, the marine active peptides are added in an anaerobic fermentation stage of baijiu preparation to regulate and control the growth and metabolism of the caproic acid bacteria; wherein the marine active peptide is chlorella pyrenoidosa peptide, schizochytrium limacinum peptide, fish albumin peptide or euphausia superba peptide. According to the method, active peptides with specific sources are added into an anaerobic culture system, so that the growth of caproic acid bacteria can be promoted, energy metabolism can be enhanced, and the activity of key enzymes such as caproic acid dehydrogenase and caproic acid synthase can be activated, and therefore, the generation amount of flavor acids such as caproic acid and butyric acid can be increased, the fermentation quality can be improved, and the flavor level and esterification precursor substance content of Baijiu can be improved.

The invention relates to the technical field of oral care compositions, in particular to an oral care composition and a preparation method and application thereof.The oral care composition comprises a first composition and a second composition, the first composition comprises an anti-sensitive agent, a cosolvent, a first thickening agent, a surfactant and a first auxiliary, and the second composition comprises an anti-sensitive agent, a cosolvent, a second thickening agent, a surfactant and a second auxiliary; the first composition comprises phthalimide peroxyhexanoic acid, a cosolvent, a first thickening agent, a first auxiliary agent and deionized water, the second composition comprises phthalimide peroxyhexanoic acid, a cosolvent, a second thickening agent, a second auxiliary agent and deionized water, at least one of the cosolvent, the first auxiliary agent and the second auxiliary agent contains a flavoring agent, and the first composition and the second composition are separately stored before use. The anti-sensitive agent is prevented from being in contact with the phthalimide peroxyhexanoic acid before use. According to the invention, the first composition and the second composition are respectively and independently stored, so that natural decomposition and activity attenuation of phthalimide peroxycaproic acid in the shelf life of the product are inhibited, and the product is ensured to retain high effective active oxygen content after being stored for a long time.

The invention discloses a high-yield caproic acid bacterium and application thereof in production of caproic acid by anaerobic fermentation of kitchen waste. According to the invention, a high-yield caproic acid bacterium-bacillus aryabhattai H1 (CCTCC NO: M 20241040) is obtained through separation and screening, and the caproic acid-producing complex microbial inoculant prepared by compatibility of the high-yield caproic acid bacterium, lactobacillus plantarum and saccharomyces cerevisiae can be used for realizing high-efficiency synthesis of caproic acid through one-step fermentation by taking kitchen waste enzymatic hydrolysate as a substrate. Under the operation condition that the water inlet load is 13.7 kg <-> COD / m < 3 > / d, the hexanoic acid yield reaches 10.96 g / L, the hexanoic acid yield reaches 0.35 g / g-COD / g-COD, and the hexanoic acid production intensity reaches 2.19 g / L / d.

The present application provides a strain of Latilactobacillus curvatus and its application for reducing the odor of sheep milk products, the disclosed strain is classified as Latilactobacillus curvatus, the preservation number is CGMCC NO.31084, and the preservation date is June 26, 2024. The strain involved in the present application has the effect of reducing the odor of milk products related fatty acids such as caproic acid, caprylic acid and capric acid, and can be applied in the preparation of fermented sheep milk, cheese, milk powder and other milk products, and more flavor substances can be produced. The present application has important significance for reducing the odor of sheep milk, meeting the needs of more consumers, developing new sheep milk products, and is beneficial to creating more profits for dairy enterprises, and has a wide application prospect.

To provide a new style beer-taste beverage which is rich in alcohol concentration and flavor by fermentation, although an authentic extract which has not been conventionally used is similar to a general Pilsner-style beer.SOLUTION: A beer-taste beverage comprising a malt fermented product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate, and phenylethyl acetate is 40.0 mg / L or more.SELECTED DRAWING: None

[Problem] The purpose of the present invention is to provide a novel-style beer-taste beverage which is unconventional and is rich in terms of alcohol concentration and fermentation-related flavor in spite of the fact that the level of the real extract thereof is almost the same as those of the conventional pilsner-style beers. [Solution] This beer-taste beverage contains a malt fermentation product, wherein the real extract concentration is 6.0 wt% or less, the alcohol concentration is 10.0 wt% or more, and the total concentration of esters selected from the group consisting of ethyl acetate, isoamyl acetate, ethyl caproate, ethyl caprylate and phenylethyl acetate is 40.0 mg / L or more.

The invention discloses a traditional modern fusion type intelligent brewing process and system for Moungu Qinglian wine, and belongs to the technical field of white spirit brewing. According to the process, the accurate proportioning (25: 10: 35: 20: 10) of glutinous rice (amylopectin is greater than or equal to 80%), lotus seeds (starch is greater than or equal to 60%) and other raw materials is realized through an Internet of Things weighing system; the temperature and humidity (25 + / -2 DEG C / 75 + / -5%) of the cellar are dynamically regulated and controlled by adopting an LSTM model, and the rancidity rate is smaller than or equal to 1% by combining with caproic acid bacteria (larger than or equal to 106 CFU / g) enriched in the yellow water extract; quality-based liquor picking is realized based on near infrared spectrum and machine vision (the premium grade rate of middle-stage liquor is 92%); 12 flavor substances serve as input through a BP neural network, and a blending ratio (flavor similarity is larger than or equal to 98%) is output; and full-process tracing is realized by adopting a block chain technology. The wine yield is greater than or equal to 37.8% and is improved by 15.2% compared with that of a traditional process, the stability of ethyl hexanoate is improved by 68%, and the technical problems of inaccurate raw material ratio, uncontrollable fermentation, poor flavor stability and the like in the traditional process are solved.

The utility model discloses a caproic acid bacteria liquid sampling device, which comprises a hollow outer cylinder and a hollow inner cylinder, the hollow inner cylinder is inserted in the hollow outer cylinder, one side of the hollow outer cylinder is provided with a plurality of through holes, the outer side of the hollow inner cylinder is provided with a sampling groove, and the sampling groove is communicated with the through holes. According to the caproic acid bacteria liquid sampling device, the hollow outer cylinder and the hollow inner cylinder are nested, the outer cylinder is provided with the through hole, the inner cylinder is provided with the sampling groove, the sampling channel is opened and closed by rotating the inner cylinder, the operation is simple, the sampling process is controllable, and the protruding rubber ring is embedded in the periphery of the sampling groove, so that the sampling efficiency is improved. After the sampling is completed, when the groove and the through hole are staggered, the rubber ring can realize the sealing between the groove and the outer cylinder, and the leakage of a bacterial liquid sample is prevented.

The invention belongs to the technical field of wine brewing, and particularly relates to a white spirit brewing method for improving production efficiency by using functional bacteria, the brewing method comprises the following steps: sequentially adding grains and bran into fermented grains out of a cellar, distilling and picking wine, proportioning water, spreading for cooling and scattering yeast to obtain fermented grains; putting the fermented grains into a mud pit, and carrying out solid-state natural fermentation; spraying a caproic acid bacteria liquid and a bacillus velezensis liquid into the fermented grains subjected to solid natural fermentation, and then carrying out dynamic anaerobic fermentation, material stirring and distillation by using equipment with fermentation, material stirring and distillation to obtain wine, so as to obtain base wine; aging and blending the base liquor to obtain finished liquor; the preservation number of the bacillus velezensis is CCTCC (China Center For Type Culture Collection) M2025798, and the bacillus velezensis has the capability of promoting the growth and reproduction of wine brewing microorganisms. According to the present invention, the functional bacteria are added to perform anaerobic fermentation in the equipment having functions of fermentation, material stirring and distillation, such that the steps requiring the manual operation are saved so as to improve the productivity, the quality and the operation efficiency.

This invention provides a method for the separation and purification of medium-chain carboxylic acids, belonging to the field of chemical separation and purification technology. The method includes pretreatment, alkalization concentration, acidification extraction, and vacuum distillation. In the pretreatment stage, anaerobic fermentation is used to lengthen the carbon chain, followed by filtration. The clarified fermentation broth is then alkalized and concentrated. In an alkaline environment, the carboxylic acid is converted into a non-volatile carboxylate, thus minimizing loss during concentration. After centrifugation to remove precipitated solids, the pH is adjusted to acidity, and extraction is performed using non-polar and / or weakly polar solvents, which improves the extraction rate of the target medium-chain carboxylic acid, the recovery rate of short-chain carboxylic acids, and the purity of the product. Using this separation and purification method, this invention separates and purifies n-hexanol from baijiu (Chinese liquor) lees, achieving a hexanoic acid yield of 77%, a mass purity of 87%, and a total acid purity of 97%.

The invention relates to the field of polyamide, and discloses a method for preparing a zinc oxide polycaprolactam composite slice by one-pot polymerization, which comprises the following steps: 1) modifying zinc oxide by an epoxy group-containing silane coupling agent; 2) mixing caprolactam with the modified zinc oxide slurry, water, a catalyst and a zinc ion chelating agent, and carrying out hydrolysis ring opening and polymerization; and (3) discharging, extracting and drying. Zinc oxide is modified through an epoxy silane coupling agent, the dispersity and compatibility of zinc oxide in polycaprolactam are improved, complexation of zinc oxide and carboxyl on a ring-opening monomer 6-aminocaproic acid is reduced, the influence of zinc oxide on polymerization is reduced, meanwhile, an epoxy group reacts with amino and is covalently connected into a polycaprolactam molecular chain, and therefore the polycaprolactam modified zinc oxide is prepared. Part of amino is consumed, the content of amino in the slice is reduced, and the subsequent processing performance is improved. During feeding, a catalyst and a zinc ion chelating agent which do not have side effects with zinc oxide are selected, so that polymerization preparation of zinc oxide polycaprolactam by a one-pot method is realized.

The method involves chemically and selectively recycling polyamide (PA) polymers from compositions comprising other polymers, by mixing such a composition with a molar excess of an aliphatic dicarboxylic acid and heating the mixture to a non-melting temperature of the polymers for a minimum of 2 hours. This results in a solution comprising depolymerization products of the polymers. The solution can optionally be treated to recover these products. The aliphatic dicarboxylic acids can be of a specific formula, and the method can be carried out under atmospheric pressure. The mixture can be heated to a temperature between 100°C and 200°C for about 2 to 4 hours. The PA polymer can be an amorphous or semi-crystalline polyamide, and the aliphatic dicarboxylic acid can be selected from a specific group. The depolymerization products can be Aminocaproic acid derivatives, which can be used in the synthesis of resins for coatings or as plasticizers in PVC and nylon resins.

The invention relates to the technical field of white spirit brewing, in particular to a brewing method of white spirit with both flavor and sauce flavor. According to the production process, a unique brewing process including one-time feeding, four-round fermentation, four-time wine taking and one-time rectification is adopted, the first two rounds of faint scent fermentation and the second two rounds of Maotai-flavor fermentation are adopted, brewed raw wine is rectified through a red copper pot type distiller, and copper has good ductility and heat conductivity, so that heat energy consumption is reduced, the copper is a catalyst for esterification reaction, and the production cost is reduced. Meanwhile, good resistance to acidity of raw wine is achieved, butyric acid, hexanoic acid, decanoic acid, lauric acid and the like form insoluble copper salt to be separated out, bad smells are removed, the wine body is cleaner and softer, later aging of the wine body is accelerated, and the storage period is shortened by 6-8 months. The main raw material is cooked and fermented by sorghum. Medium-high-temperature yeast prepared from barley and peas is adopted in the first two rounds of saccharification leavening agent, and pure wheat high-temperature yeast is adopted in the second two rounds of saccharification

An automatic dishwashing detergent composition suitable for auto-dosing into an automatic dishwashing appliance. The composition includes a combination of at least a first liquid component and a second liquid component that are contained separately from one another within a water insoluble packaging. The first liquid component includes phthalimidoperoxycaproic acid bleach and water and has a pH of less than 7.0. The second liquid component includes citric acid and / or salt thereof builder and water.

The present application is a composition for maintaining or improving sugar metabolism function, or a method for maintaining or improving sugar metabolism function. Provided is a novel composition as a composition having an effect of maintaining or improving sugar metabolism function. A composition for maintaining or improving sugar metabolism function, which contains a caproic acid compound as an effective ingredient.

Abstract Disclosed are biosynthetic methods and engineered microorganism that enhance or improve the biosynthesis of hexamethylenediamine, caproic acid or caprolactam. The engineered microorganisms include selected aldehyde dehydrogenase activity. Abstract 1 / 10 wo 2020 / 219863 PCT / US2020 / 029793 +HO2C 5CoA 5CoA SUCCINYL-CoA ACETYL-CoA A A HO2C 5CoA E,F,G HO2C 002H 3-OXOADIPL-CoA 3-OXOADIPATE B H OH OH HO2C 5CoA HO2C 002H 3-HYDROXYADIPYL-CoA 3-HYDROXYDIPATE C 000000 HO2C 5CoA HO2C OO2H 3-CARBOXY-2-PENTENOYL-CoA 5-CARBOXY-2-PENTENOATE D K,L,M HOC 5CoA HO2C OO2H ADIPYL-CoA ADIPATE X N Y H Z HO2C HO2C OPO3 ADIPATE SEMIALDEHYDE ADIPYLPHOSPATE O,P HO2C NH 6-AMINOCAPROATE S Q,R CoAS NH NH T 6-AMINOCAPROYL-CoA CAPROLACTAM U H V,WNH2 H2N NH2 6-AMINOCAPROATE SEMIALDEHYDE HEXAMETYLENEDIAMINE Fig. 1 SUBSTITUTE SHEET (RULE 26) 20 26 20 48 92 24 J un 2 02 6 1 / 1 0 w o 2 0 2 0 / 2 1 9 8 6 3 P C T / U S 2 0 2 0 / 0 2 9 7 9 3 2 0 2 6 2 0 4 8 9 2 2 4 J u n 2 0 2 6 A 5 C o A E , F , G H O 2 C O O 2 H 3 - O X O A D I P L - C o A 3 - O X O A D I P A T E B H O H O H 5 C o A H O 2 C 0 0 2 H 3 - H Y D R O X Y D I P A T E C 000000 H O 2 C 5 C o A O O 2 H 3 - C A R B O X Y - 2 - P E N T E N O Y L - C o A J O O 2 H 5 C o A H O 2 C A D I P Y L - C o A A D I P A T E X N Y H Z H O 2 C H O 2 C O P O 3 A D I P Y L P H O S P A T E H O 2 C N H 6 - A M I N O C A P R O A T E S Q , R C o A S N H N H 2 T 6 - A M I N O C A P R O Y L - C o A C A P R O L A C T A M U H V , W N H H 2 N N H 2 6 - A M I N O C A P R O A T E S E M I A L D E H Y D E H E X A M E T Y L E N E D I A M I N E F i g . 1 S U B S T I T U T E S H E E T ( R U L E 2 6 )

The present application relates to the field of packaging materials, and discloses a method for extracting cellulose from soy sauce residues for preparing food packaging film. The preparation process uses soy sauce residues as raw materials, and after the processes of desalting, drying, degreasing, decoloring, alkalization, acetylation modification, plasticization modification and film preparation, an excellent food packaging material is prepared. The food packaging film prepared by the method retains the environmental protection advantages of biodegradability of natural cellulose and has high safety. Meanwhile, through modification, the aggregation structure of cellulose itself is greatly improved, and glyceryl tri(ethylhexanoate) further reduces the hydrogen bond interaction between cellulose molecules, so that an excellent food packaging film material with smooth and transparent appearance, strong compression plasticity and high tensile strength is prepared.

The invention belongs to the technical field of solid waste resource utilization and biological fermentation, and particularly relates to a method for rapidly producing hexanoic acid from kitchen waste in a one-tank mode through aerobic pretreatment. The method comprises the following steps: firstly inoculating yeast for making hard liquor and red yeast rice into kitchen slurry for aerobic pretreatment, and then inoculating flora which is formed by mixing anaerobic sludge, vinasse and forest land soil and is subjected to enrichment treatment for anaerobic fermentation to generate caproic acid. According to the method, micro-aerobic pretreatment and anaerobic fermentation are combined to construct a fungus-bacterium synergistic fermentation system, so that the problems that electron donors depend on exogenous addition, the hydrolytic acidification efficiency is low, flora enrichment is difficult, the process is complicated and the like in the existing process of producing caproic acid from kitchen waste are solved, endogenous electron donors are efficiently generated, the caproic acid yield is optimized, and the method is suitable for industrial production. The production period is obviously shortened, and efficient resource utilization is realized.

The present invention provides a food product that is provided in a solid, tightly packed state that does not impair the flavor, allowing the original taste, flavor, taste, and aroma of the contained alcoholic beverage to spread in the mouth, and also contains a gel-like composition containing health-conscious functional ingredients. [Solution] This is an alcohol-containing jelly that is consumed directly from a tightly filled pouch container. The jelly consists of an alcoholic beverage, functional ingredients, a gelling agent, additives, and water. The functional ingredients are collagen peptide and animal placenta, and the additives include citric acid, flavorings, and sweeteners. The alcoholic beverage content is 10% to 95% by mass of the total alcohol-containing jelly, and the functional ingredients content is 1% to 10% by mass of the total alcohol-containing jelly. The volatilization of ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of the alcohol-containing jelly, increases by 1.6 to 2.0 times at 37°C compared to 30°C.

The utility model provides a kind of artificial old pit mud temperature control culture fermentation tank, its technical scheme is: including concrete layer, three groups of concrete layer constitute the fermentation space of U type, gap is entrance, the inside of concrete layer is embedded with foaming layer, the bottom of fermentation space is successively provided rammed earth base layer, heat preservation layer and heating layer from below to above.The utility model has beneficial effect: (1) temperature control: in-15 ℃ external environment, the constant temperature of 37±1 ℃ in fermentation space maintains length of time to 18 hours / day, and compared with traditional floor heating system, energy saving 42%;(2) microbial activity: caproic acid bacteria biomass reaches 8.7×10⁷CFU / g (compared with conventional fermentation tank, increase 2.3 times), bacterial flora space distribution uniformity improves 67%, 5~7g / kg is produced in pit mud Caproic acid;(3) operating efficiency: entrance width 8 meters, adapt mechanized device to enter and exit packing and heap material.

The invention belongs to the field of medicines, and particularly relates to application of 6-amido-alpha-aminocaproic acid in preparation of medicines for preventing and / or treating pulmonary fibrosis, and the 6-amido-alpha-aminocaproic acid is a compound with a structure as shown in a formula 1 and pharmaceutically acceptable salt or ester thereof; formula 1; r is alkyl with 1 to 4 carbon atoms. The innovative research shows that the structure of the formula 1 can effectively prevent and treat pulmonary fibrosis.

The invention relates to a method preparing a carbonated alcoholic beverage having an ethanol content of 2-12% ABV and a water content of at least 80 wt.%, said method comprising combining: • 0.03-10 parts by weight of beer distillate having an ethanol content of 50-98 wt.% and comprising 200-2,000 mg / kg of amyl alcohols, the beer distillate containing ethyl acetate and amyl alcohols in a weight ratio of ethyl acetate : amyl alcohols of less than 1:30; • 2-30 parts by weight of ethanolic liquid having an ethanol content of 25-100 wt.%; • 0.3-10 parts by weight of fruit juice concentrate; • 0.2-1.2 parts by weight of carbon dioxide; • 60-90 parts by weight of water. The beverage obtained by this method has a unique appealing taste. The beer distillate is an essential component of the beverage. The beer distillate combines a high ethanol content with a high content of amyl alcohols and other beer flavour components having a boiling point in the range of 80-210 °C, such as isoamyl acetate, ethyl caproate, furfural, linalool and dimethyl disulfide.

The present invention addresses the problem of providing: a flavor material that imparts, enhances, or improves a natural and authentic cheese flavor; and a food or beverage product that uses said flavor material. (1) A cheese flavor material having 4 mass% or less of free arginine in terms of total free amino acids and having a mass ratio of free caproic acid / free glutamic acid of 0.002 to 0.4. (2) The cheese flavor material described in (1), said cheese flavor material being a fermented product of lactic acid bacteria. (3) The cheese flavor material described in (1), said cheese flavor material containing 5 to 40 mass% of total free amino acids in terms of solid content. (4) The cheese flavor material described in (2), said cheese flavor material containing 5 to 40 mass% of total free amino acids in terms of solid content. (5) The cheese flavor material described in (1), said cheese flavor material containing 0.005 to 0.5 mass% of free caproic acid in terms of solid content. (6) The cheese flavor material described in (2), said cheese flavor material containing 0.005 to 0.5 mass% of free caproic acid in terms of solid content. (7) A food or beverage product containing the cheese flavor material described in (1) or (2).

The purpose of the present invention is to provide a food product provided in a tightly packed state that is solid and does not impair flavor, the food product being such that the savoriness, flavor, taste, and aroma inherent to an incorporated luxury-good alcohol spread in the mouth, and food product containing a gel composition that contains a health-oriented functional component. An alcohol-containing jelly according to the present invention is directly consumed from a tightly packed pouch container, the alcohol-containing jelly being characterized by comprising an alcoholic beverage, a functional component, a gelling agent, an additive, and water, and furthermore being characterized in that: the functional component includes a collagen peptide and an animal placenta; the additive contains citric acid, a flavoring, and a sweetener; the alcoholic beverage content is 10-95 mass% with respect to the entire alcohol-containing jelly; the functional component content is 1-10 mass% with respect to the entire alcohol-containing jelly; and the volatilization amounts of ethyl caproate, ethyl caprylate, and ethyl caprate, which are characteristic aroma components of the alcohol-containing jelly, are 1.6-2.0 times greater at 37°C than at 30°C.

The present application belongs to the technical field of liquor brewing, and particularly relates to a method for brewing Luzhou-flavor liquor based on continuous fermentation, which retains the main line of five-grain solid-state fermentation in pits, constructs an independent liquid continuous fermentation system mainly with Clostridium kluyveri, and stably produces fermentation liquor with a content of caproic acid of 3-8 g / L through membrane separation and backflow of bacteria; a multi-parameter online monitoring device is arranged in the pit, and during the esterification enzyme activity window period on the 10th-15th day of fermentation, the fermentation liquor is backfilled through a layered microporous pipeline closed loop according to real-time data of caproic acid ethyl ester in the pit; the brewing time is dynamically determined by comprehensively judging the change trend of caproic acid ethyl ester, the acid-ester ratio, total acid and total ester. The present application realizes continuous and stable production of caproic acid and precise flavor control, can improve the rate of high-quality base liquor, shorten the fermentation period, can be matched with yellow water resource utilization and multi-pit parallel mode, and is suitable for large-scale and intelligent production of Luzhou-flavor liquor.

The invention relates to a method preparing a carbonated alcoholic beverage having an ethanol content of 2-12% ABV and a water content of at least 80 wt.%, said method comprising combining: · 0.03-10 parts by weight of beer distillate having an ethanol content of 50-98 wt.% and comprising 200-2,000 mg / kg of amyl alcohols; · 2-30 parts by weight of ethanolic liquid having an ethanol content of 25-100 wt.%; · 0.3-10 parts by weight of fruit juice concentrate; · 0.2-1.2 parts by weight of carbon dioxide; · 60-90 parts by weight of water. The beverage obtained by this method has a unique appealing taste. The beer distillate is an essential component of the beverage. The beer distillate combines a high ethanol content with a high content of amyl alcohols and other beer flavour components having a boiling point in the range of 80-210 °C, such as isoamyl acetate, ethyl caproate, furfural, linalool and dimethyl disulfide.