摘要
白酒黄水是酿酒生产中不可避免的发酵副产物,具有产量大、酸度高和有机质含量高等特点,是白酒生产废水中主要的有机质来源之一。白酒黄水的产生与流转对酒醅发酵及白酒品质有重要影响,如何有效实现白酒黄水的综合利用是新形势下白酒行业高质量发展的重要研究内容。本文聚焦白酒黄水的研究及综合利用,在文献计量分析的基础上对白酒黄水研究及处理处置现状进行统计分析,结合研究热点及进展分析对白酒黄水综合利用的发展态势进行总结,提出以微生物碳链延长反应等为核心的白酒黄水高值转化途径,旨在为白酒黄水综合利用的研究推进以及相关工作者把握相关领域的研究发展态势提供参考。
The pit bottom water is an important by-product of the Baijiu production process,characterized by high yield,high acidity,and high organic matter content.The generation and treatment of pit bottom water have an important impact on the quality of Baijiu.The comprehensive utilization of pit bottom water is an important target of the high-quality development of Baijiu industry.Focusing on the comprehensive utilization of pit bottom water,this paper statistically analyzes the research progress in pit bottom water based on bibliometric analysis,and summarizes the development trend according to the research hotspots and progress analysis.Lastly,the high-value conversion path of pit bottom water based on microbial carbon chain extension reaction is proposed.This paper serves to provide reference for the research on the comprehensive utilization of pit bottom water,and to facilitate readers'understanding of the research trend in related fields.
作者
晏璇
奚豪杰
周文韬
黄天赐
朱秋苒
张聪芝
葛向阳
姜谦
YAN Xuan;XI Haojie;ZHOU Wentao;HUANG Tianci;ZHU Qiuran;ZHANG Congzhi;GE Xiangyang;JIANG Qian(Suqian University,Suqian,Jiangsu 223800;Yanghe Distillery Co.Ltd.,Suqian,Jiangsu 223800,China)
出处
《酿酒科技》
2025年第3期107-115,共9页
Liquor-Making Science & Technology
基金
宿迁市科技计划项目(K202333)
宿迁学院大学生创新创业训练项目(202414160019Z)。
关键词
白酒酿造
白酒黄水
综合利用
发展态势
Baijiu production
pit bottom water
comprehensive utilization
development trend
