黄水的理化分析及其应用研究进展

黄水是浓香型白酒生产的副产物,其加工应用一直是白酒界的研究热点。通过黄水的感官评价来判断酒醅的发酵情况是评判白酒固态发酵质量的一个传统方法。黄水感官评价的3个主要的指标分别是色泽、悬头和味道,黄水的感官指标不仅可以反映上一轮酒醅的发酵情况,也可以为下一轮配料操作提供指导,但这种感官评价只能定性评价酒醅的发酵情况,不能准确反映酒醅的各种理化指标,具有一定的局限性和主观性。黄水的感官特征可用于指导白酒的投料生产,但局限于经验传授。为了能更好地将黄水与酒醅联系起来,研究建立黄水与酒醅的理化指标之间的关系模型已成为一个新的研发点。本文简要介绍了黄水的形成和主要成分,对黄水的循环利用研究成果进行了综述。

Analysis of physical and chemical index of yellow water and research advance in its application

Yellow water is one of the byproduct in the production of Luzhou-flavor liquor, and its application is always the focus in the field of liquor-making research. It is a traditional method to judge quality of solid fermentation of liquor according to the fermentation condition of fermented grains by sensory evaluation of yellow water, and there are three main indexes in sensory evaluation of yellow water: color, suspension and taste. Sensory index of yellow water can not only reflect fermentation condition of the previous fermented grains, but also provide guidance for next proportioning. However, sensory evaluation can only qualitatively evaluate fermentation condition of fermented grains; it cannot accurately reflect various physical and chemical indexes of fermented grains. So, it has certain limitation and subjectivity. Sensory characteristics of yellow water can be applied in instruction of feeding and production of liquor, but it is limited to impart experience. In order to connect yellow water with fermented grains better, relational model between yellow water and various physical and chemical indexes of fermented grains has become a new research point. This paper briefly introduced the formation and main integrates of yellow water, and summarized the research findings on recycling of yellow water.