摘要
黄水是浓香型大曲酒生产中的副产物,富含酸、酯成分,本文利用耐高温活性干酵母(TH-AADY)和酯化酶对黄水进行酯化处理,得出酯化最佳条件,大大提高黄水利用价值,减少了黄水的排放量以及对环境的污染,带来了明显的经济效益和社会效益。
Percolated yellow fermenting liquor is the by-product of da-qu Chinese Spririts of highly flavored type, which has much acid and ester.Percolated yellow fementing liquor is esterficated by eutive dry yeast. Enduring high tempreture (TH-AADY) and esterfication emzyme in this article, the optimum conditions are detemin-ed, the optimum conditions are determined, the percolated yellow fermenting liquors value is greatly increased, the quanlity of the drained water and the pollution to enviroment are decreased, and remarkable economic and social benefits are brought out.
出处
《四川食品与发酵》
2002年第2期24-26,共3页
Sichuan Food and Fermentation
