摘要
传统白酒实施清洁生产后,废水排放量大大减少,废水易于治理,还可降低能耗、物耗,提高产品质量,经济效益、环境效益十分显著。1.采用“生化+物化”技术,从底锅水提取乳酸和乳酸钙,同时也大大降低了底锅水中的COD浓度。2.应用生物酯化酶对黄水进行酯化,生产酯化液及高酯调味酒,以提高产品质量,同时也降低了污水处理费用。3.冷却水多次循环使用,一水多用,节约水资源,水重复使用率达85%,降低了成本,减少废水排放量。(陶然)
The sanitary production of liquors had the following superiorities by the contrast with previous liquor production:the dis-charge of waste water greatly reduced,waste water easier for treatment ,resources consumption and materials consumption reduced,and evident economic benefits and environmental benefits achieved.The sanitary production included:1.application of biochemical tech-niques and physiochemical techniques,lactic acids and calcium lactate distilled from bottom water and COD concentration in bottom water decreased largely simultaneously;2.application of biological esterifying enzyme to esterify yellow water and to produce esterifying liquid and higher ester blending liquor,as a result,product quality could be improved and treatment cost of waste water could be re-duced;3.rotary application of cooling water to save water resources,the repetitive utilization rate of water achieved85%which re-duced production cost and the discharge of waste water.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第6期105-106,共2页
Liquor-Making Science & Technology
关键词
综合利用
白酒酿造
清洁生产
黄水
底锅水
冷却水
comprehensive utilization
liquor production
sanitary production
yellow water
pot-bottom water
cooling water
