| 黄水在新型白酒生产中的应用 |
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| 引用本文： | 王传荣,沈洪涛. 黄水在新型白酒生产中的应用[J]. 中国酿造, 2005, 0(2): 26-28 |
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| 作者姓名： | 王传荣 沈洪涛 |
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| 作者单位： | 1. 江苏食品职业技术学院,江苏,淮安,223002
2. 江苏淮阴韩侯酒业有限公司,江苏,淮阴,223300 |
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| 摘 要： | 黄水是浓香型大曲酒发酵过程中的副产物，含有丰富的酸、酯、醇、醛等香味物质，还含有较多的有益微生物；经脱色、直接蒸馏、制备酯化液等工艺的适当处理后，用来勾调新型白酒，可明显提高和改善新型白酒的质量及口感。
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| 关 键 词： | 新型白酒 黄水 勾调 酯化液 浓香型大曲酒 香味物质 口感 酒生产 质量 改善 |
| 文章编号： | 0254-5071(2005)02-0026-03 |
| 修稿时间： | 2004-09-02 |
Application of yellow water in a novel liquor |
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| WANG Chuan-rong,SHEN Hong-tao. Application of yellow water in a novel liquor[J]. China Brewing, 2005, 0(2): 26-28 |
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| Authors: | WANG Chuan-rong SHEN Hong-tao |
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| Affiliation: | WANG Chuan-rong1,SHEN Hong-tao2 |
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| Abstract: | Yellow water is a by-product during the production of a highly flavor type Daqu liquor. It is rich in aromatic substances, such as acid, ester, ethanol, aldehydes, and many beneficial microbes. It can be used to blend with the new type of liquor by appropriate process such as decolor, direct distillation, and esterification liquid preparation. It can obviously improve the quality and taste of the novel liquor. |
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| Keywords: | yellow water decolor distillation esterification novel liquor blend |
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