CN102533482A - Method for recycling yellow water - Google Patents
Method for recycling yellow water Download PDFInfo
- Publication number
- CN102533482A CN102533482A CN2012100347766A CN201210034776A CN102533482A CN 102533482 A CN102533482 A CN 102533482A CN 2012100347766 A CN2012100347766 A CN 2012100347766A CN 201210034776 A CN201210034776 A CN 201210034776A CN 102533482 A CN102533482 A CN 102533482A
- Authority
- CN
- China
- Prior art keywords
- yellow water
- cellar
- storing things
- unstrained spirits
- poor unstrained
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Soy Sauces And Products Related Thereto (AREA)
Abstract
The invention belongs to the technical field of wine brewing, and particularly relates to a method for recycling yellow water. According to the method for recycling the yellow water, the yellow water is used for filling a pit, and 10 to 30kg of the yellow water is filled into one cubic meter of the pit. The yellow water is used for filling the pit, and moistens fermented grains, the flavor components in the yellow water can be returned to the fermented grains again, and the content of the flavor components in the fermented grains is increased; the content of the precursor substance of the flavor components in the fermented grains is increased, so the flavor components in the fermented grains can be promoted to be formed; and good nutrient substances are provided for fermented grain microorganisms. Moreover, the yellow water is filled into the pit by using a siphon principle; the method is easy and convenient to operate; only after a siphon is arranged, the yellow water can automatically drip into the pit slowly, so the yellow water can fully moisten the fermented grains, the yellow water is easy to manage, the yellow water is efficiently recycled, and the fermented grains have more flavor; and therefore, the yield and quality of wine are improved.
Description
Technical field
The invention belongs to brewing technical field, be specifically related to a kind of recoverying and utilizing method of yellow water.
Background technology
Yellow water is to produce a kind of liquid by product through microbial process in the solid-state brewing fermentation process, is rich in the precursor substance of fragrance matters such as multiple organic acid, ester, alcohols and flavour ingredient.Especially the yellow water that produces in the aromatic Chinese spirit brewing process contains abundant fragrance matter and precursor substance thereof such as acetate, caproic acid, butyric acid, NSC 8882, ETHYLE ACETATE, is valuable esterifying liquid, can give poor unstrained spirits abundant flavour ingredient.And, contain nutritive ingredients such as protein, starch in the yellow water, help the production of brewing microorganism, also contain abundant product fragrance functional microorganism in the yellow water simultaneously, be the important functional microorganism inoculation source of brewageing.Therefore, yellow water is a precious resources of brewageing production.
Yet in actual production, yellow water is not reasonably utilized.Usually, yellow water utilize main two kinds of mode: end pot is returned yellow water in (1), through still-process; Extract flavour ingredient wherein; Increase the flavour ingredient in the wine, enter the cloaca after having distilled, this method only is the fragrance matter that extracts in the yellow water; Do not realize making full use of of yellow water resource, and cause serious water resource pollution; (2) directly enter the cloaca, outwell, seriously wasted resource, increased industrial sewage amount and cost of sewage disposal thereof, cause serious environmental to pollute.
Therefore, the yellow water recycling is an emphasis of rationally handling yellow water.
Summary of the invention
Technical problem to be solved by this invention provides a kind of method of recycling yellow water.
The invention provides a kind of recoverying and utilizing method of yellow water, be about to yellow water and be used for irritating the cellar for storing things, the yellow water consumption is 10-30kg/m
3Jiao Chi.
Preferably, the yellow water consumption is 20kg/m
3Jiao Chi.
Preferably, the time of origin at yellow water filling cellar for storing things is after poor unstrained spirits lord ferment period finishes.
Preferably, above-mentioned use yellow water is irritated the concrete grammar at cellar for storing things and is: the utilization siphon principle splashes into yellow water to Jiao Chi.
Preferred, the concrete grammar that the utilization siphon principle is irritated the cellar for storing things with yellow water is: on the cap of cellar for storing things, be provided with the hole that diameter is 5-20cm, the container that fills yellow water is placed cap top, cellar for storing things; Use pipe to realize yellow water filling cellar for storing things, promptly an end of pipe is inserted in the container that fills yellow water, and the other end inserts in the hole of cellar for storing things cap, and wherein, the bore dia on the cap of cellar for storing things is greater than the diameter of pipe.
The invention has the beneficial effects as follows: yellow water is used for irritating the cellar for storing things, promptly after 40 days lord ferment periods of poor unstrained spirits are accomplished, drips yellow water, make yellow water moisten poor unstrained spirits, the fragrance matter that at first helps in the yellow water comes back in the poor unstrained spirits, improves poor unstrained spirits fragrance matter content; Secondly, yellow water has increased the content of fragrance matter precursor substance in the poor unstrained spirits, promotes the formation of fragrance matter in the poor unstrained spirits; The 3rd, organotrophy components such as the starch that contains in the yellow water, albumen come back in the poor unstrained spirits, for poor unstrained spirits mikrobe provides good nutritive substance; The 4th, contain brewing functional mikrobe fungus strain in the yellow water, be added in the poor unstrained spirits, help for poor unstrained spirits replenishes outstanding brewing functional bacterial classification, the kind of abundant poor unstrained spirits mikrobe improves poor unstrained spirits and gives birth to fragrant ability.
In addition, the present invention uses siphon principle to realize yellow water filling cellar for storing things, and is easy and simple to handle; After only needing U trap is installed, yellow water just can splash in the cellar for storing things by automatic slowly, helps yellow water on the one hand and fully moistens poor unstrained spirits; Management is simple on the other hand; Realized the high-efficiency resource recycling of yellow water, it is fragrant to promote poor unstrained spirits to give birth to, thereby improves the yield and quality of wine.
Embodiment
The invention provides a kind of method of recycling yellow water, be about to yellow water and be used for irritating the cellar for storing things, the yellow water amount is 10-30kg/m
3Jiao Chi.
Yellow water is irritated the cellar for storing things, is about to yellow water and is fed in the pond, cellar for storing things through modes such as drip irrigation or irrigations from Jiao Chi top.
Preferably, the time of origin at yellow water filling cellar for storing things is after poor unstrained spirits lord ferment period finishes.
Why control yellow water and splash into time of origin for after poor unstrained spirits lord ferment period finishes, main have a fermenting process that heats up and afterwards lower the temperature earlier because behind the poor unstrained spirits pit entry fermentation, rises to 30-35 ℃ from tens or 20 temperature, then drops to below 28 ℃.Yeast raised growth and fermentation in this process in the poor unstrained spirits produce compositions such as alcohol, and nutritive ingredient is consumed gradually in the poor unstrained spirits; Then microbial process reduces gradually, accomplishes lord ferment period, enters into the fermentation later stage; In the fermentation later stage, mainly give birth to the fragrant stage, with ethanol and the acidic component that produces early stage; Synthesizing ester fragrance matter, i.e. Esterification Stage rallentando.Because yellow water contains compositions such as lot of organic acids, acidity is bigger, if add in the poor unstrained spirits of entering at main fermentation period, will suppress microbial growth, influences the normal fermenting process of zymic, influences the generation of alcohol and other fermented ingredients.Add and finish the back at lord ferment period; Then can help the to ferment fragrant process of life in later stage is utilized acidic substance abundant in the yellow water on the one hand, gives birth to fragrant effect for poor unstrained spirits esterification substrate is provided; Yellow water itself is exactly good esterifying liquid on the other hand, also contributes for improving poor unstrained spirits fragrance.Therefore be chosen in poor unstrained spirits lord ferment period and finish back adding yellow water.
Preferably, the yellow water consumption is 20kg/m
3Jiao Chi.
Why control the yellow water consumption and be controlled to be 10-30kg/m
3Jiao Chi, main because of the assimilation effect of poor unstrained spirits to yellow water, and yellow water is to the contribution effect of poor unstrained spirits flavour ingredient.Certain moisture that poor unstrained spirits contains except self, can also absorb a part of yellow water amount, surpass 30kg/m but work as the yellow water amount
3After, unnecessary yellow water will flow out poor unstrained spirits, be deposited on bottom, pond, cellar for storing things, make that being added in the pond, cellar for storing things yellow water does not bring into play effect; When the yellow water amount is lower than 10kg/m
3The time, cause yellow water not enough to the nourishing of poor unstrained spirits, influence the effect that yellow water forms poor unstrained spirits fragrance matter.And the yellow water addition is too high, and the unstrained spirits that also can cause being pickled with grains or in wine is acid excessive and wet excessively, is difficult to when getting poor the distillation yellow water is removed totally, and making acid, the astringent taste that has yellow water in the liquor of producing influences quality of white spirit.Preferred yellow water consumption is 20kg/m
3Jiao Chi both can guarantee the assimilation effect of poor unstrained spirits to yellow water, avoided yellow water to overflow poor unstrained spirits, helped bringing into play the effect that yellow water nourishes poor unstrained spirits again, promoted poor unstrained spirits to produce flavour ingredient, can avoid simultaneously because of too much yellow water amount cause poor unstrained spirits cross wet with sour, the astringent taste of the wine band that produces.
Preferably, above-mentioned use yellow water is irritated the concrete grammar at cellar for storing things and is: the utilization siphon principle splashes into yellow water to Jiao Chi.
Preferred, the concrete grammar that the utilization siphon principle is irritated the cellar for storing things with yellow water is: on the cap of cellar for storing things, be provided with the hole that diameter is 5-20cm, the container that fills yellow water is placed cap top, cellar for storing things; Use pipe to realize yellow water filling cellar for storing things, promptly an end of pipe is inserted in the container that fills yellow water, and the other end inserts in the hole of cellar for storing things cap, and wherein, the bore dia on the cap of cellar for storing things is greater than the diameter of pipe.If the aperture is too small, and yellow water has certain viscosity, is difficult to drip, and the aperture is excessive, and poor unstrained spirits absorption rate is slow, will cause therefore selecting 5-20cm outside the yellow water overflow portals.
Embodiment 1
With 30m
3Jiao Chi after 40 days, adopts the inventive method in poor unstrained spirits fermentation, splashes into yellow water 600kg from Jiao Maochu, and the unstrained spirits that is pickled with grains or in wine is given birth to fragrant fermentation 60 days.With onesize Jiao Chi, do not carry out yellow water and irritate the cellar for storing things, same fermentation time carries out comparative study.Flavour ingredient to the composition and the wine that produces in its poor unstrained spirits carries out gas chromatographic analysis, and the result goes into following table 1,2.
The concrete operations that splash into yellow water from Jiao Maochu are:
1, after poor unstrained spirits lord ferment period finishes, the yellow water container containing is positioned on the cap of cellar for storing things;
2, at plastics tubing that diameter is 1cm of end binding of a waddy or long strip shape object, the end that then will tie plastics tubing is inserted in the yellow water container containing;
3, use a diameter as the punch tool of 5cm at the cellar for storing things crown portion mid-way, with direct-insert mode, make a call to the hole of a dark 50cm, and the other end plastics tubing that will be bundled on the waddy is inserted in the hole;
4, utilize siphon principle, the yellow water that is placed on cap top, cellar for storing things is slowly splashed in the unstrained spirits that is pickled with grains or in wine in the pond, cellar for storing things, promote poor unstrained spirits esterification.
Table 1 adopts yellow water to irritate the flavour ingredient unit in the poor unstrained spirits in back, cellar for storing things: g/100g is poor
| Poor unstrained spirits flavour ingredient | Yellow water is irritated the cellar for storing things | Contrast |
| ETHYLE ACETATE | 0.057 | 0.036 |
| Ethyl n-butyrate | 0.115 | 0.096 |
| NSC 8882 | 0.289 | 0.204 |
| Ethyl lactate | 0.055 | 0.024 |
| Acetate | 0.156 | 0.105 |
| Butyric acid | 0.109 | 0.071 |
| Caproic acid | 0.178 | 0.109 |
From table 1, can find out, adopt yellow water to irritate the cellar for storing things after, the flavour ingredient in the poor unstrained spirits obviously is improved, like ester fragrance matter content such as ETHYLE ACETATE, NSC 8882s, than the contrast that does not drip yellow water poor exceed nearly more than 20%.After yellow water was irritated the cellar for storing things, acid flavor component separately obviously increased in the poor unstrained spirits, and the content of acids such as acetate, caproic acid exceeds 40%-60% than control samples, thereby the explanation yellow water promotes on the other hand that on the one hand for poor unstrained spirits provides fragrance matter substrates such as acids giving birth to of poor unstrained spirits is fragrant.
Table 2 adopts yellow water to irritate the flavour ingredient unit in the wine of back, cellar for storing things: g/L
| Base wine flavour composition | Yellow water is irritated the cellar for storing things | Contrast |
| Ethylidene ether | 0.162 | 0.057 |
| ETHYLE ACETATE | 2.115 | 1.576 |
| Ethyl n-butyrate | 0.133 | 0.107 |
| NSC 8882 | 1.258 | 0.876 |
| Ethyl lactate | 3.037 | 2.789 |
| Acetate | 0.456 | 0.258 |
| Butyric acid | 0.196 | 0.178 |
| Caproic acid | 0.291 | 0.143 |
| Propionic acid | 0.015 | 0.011 |
| The 2-butanols | 0.035 | 0.029 |
| N-propyl alcohol | 0.137 | 0.099 |
| Isopropylcarbinol | 0.1022 | 0.134 |
| 2, the 3-butyleneglycol | 0.014 | 0.015 |
From table 2, can find out, adopt yellow water to irritate the cellar for storing things after, poor unstrained spirits produces in the wine fragrance matter than horn of plenty.Wherein, NSC 8882, ethyl acetate content respectively up to 1.1258,2.115g/L, be 1.43 and 1.34 times of control samples, ester fragrance obviously improves, thereby explanation, yellow water has promoted the esterification in the poor unstrained spirits after irritating the cellar for storing things, has improved the formation of ester class fragrance matter.Simultaneously, after yellow water was irritated the cellar for storing things, acid content was also higher in the vinosity, and caproic acid content almost is 2 times of contrast, and alcohols material is also compared the raising according to different degree in the wine.Therefore, adopt yellow water to irritate the cellar for storing things, improve the fragrance matter content in the wine significantly, improved the quality of wine.
Claims (5)
1. the recoverying and utilizing method of yellow water is characterized in that, yellow water is used for irritating the cellar for storing things, and the yellow water consumption is 10-30kg/m
3Jiao Chi.
2. the recoverying and utilizing method of yellow water according to claim 1 is characterized in that, the yellow water consumption is 20kg/m
3Jiao Chi.
3. the recoverying and utilizing method of yellow water according to claim 1 and 2 is characterized in that, the time of origin that yellow water is irritated the cellar for storing things is after poor unstrained spirits lord ferment period finishes.
4. according to the recoverying and utilizing method of each described yellow water of claim 1-3, it is characterized in that the utilization siphon principle splashes into yellow water to Jiao Chi.
5. the recoverying and utilizing method of yellow water according to claim 4 is characterized in that, on the cap of cellar for storing things, is provided with the hole that diameter is 5-20cm, and the container that fills yellow water is placed cap top, cellar for storing things; Use pipe to realize yellow water filling cellar for storing things, promptly an end of pipe is inserted in the container that fills yellow water, and the other end inserts in the hole of cellar for storing things cap, and wherein, the bore dia on the cap of cellar for storing things is greater than the diameter of pipe.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100347766A CN102533482A (en) | 2012-02-16 | 2012-02-16 | Method for recycling yellow water |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100347766A CN102533482A (en) | 2012-02-16 | 2012-02-16 | Method for recycling yellow water |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102533482A true CN102533482A (en) | 2012-07-04 |
Family
ID=46341526
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100347766A Pending CN102533482A (en) | 2012-02-16 | 2012-02-16 | Method for recycling yellow water |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102533482A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105368651A (en) * | 2015-12-25 | 2016-03-02 | 王国会 | Method for controlling fermentation temperature of Maotai-flavour Baijiu |
| CN111410606A (en) * | 2020-02-20 | 2020-07-14 | 宜宾五粮液股份有限公司 | Process for preparing 2-hydroxycaproic acid and/or its polymer |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202039056U (en) * | 2011-04-27 | 2011-11-16 | 万廷荃 | Daqu liquor fermentation pit |
-
2012
- 2012-02-16 CN CN2012100347766A patent/CN102533482A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN202039056U (en) * | 2011-04-27 | 2011-11-16 | 万廷荃 | Daqu liquor fermentation pit |
Non-Patent Citations (3)
| Title |
|---|
| 《酿酒》 20090131 彭佑信 《论浓香型白酒生产中的黄水》 39 4、5 第36卷, 第1期 * |
| 彭佑信: "《论浓香型白酒生产中的黄水》", 《酿酒》 * |
| 许国梁: "《大众物理学二》", 31 October 1964, 农村读物出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105368651A (en) * | 2015-12-25 | 2016-03-02 | 王国会 | Method for controlling fermentation temperature of Maotai-flavour Baijiu |
| CN111410606A (en) * | 2020-02-20 | 2020-07-14 | 宜宾五粮液股份有限公司 | Process for preparing 2-hydroxycaproic acid and/or its polymer |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101457190A (en) | Method for preparing spirit flavoring wine or spirit flavour liquid mainly with fragrance | |
| CN102703518B (en) | Method for producing alcohol and cultivating edible fungus by solid fermentation through mixing manioc waste with treacle | |
| CN101705178A (en) | Buried type wine cellaring method | |
| CN109913339A (en) | Pit mud is used in a kind of wine brewing | |
| CN106967563B (en) | Method for making papaya wine | |
| CN105039076A (en) | Fen-flavor liquor second-batch distiller grain refermentation technology | |
| CN104911065A (en) | Method for making yellow wine from recycled rice milk water | |
| CN101849663B (en) | Method for producing high-acidity flavoring wine by using aromatic Chinese spirit byproduct | |
| CN109207306A (en) | It improves rice spirit content of ethyl lactate and reduces the brewing method of fusel oil content | |
| CN107058403A (en) | A kind of distiller's grains liquor is used for the method that full amylofermentation prepares ethanol | |
| CN105062766A (en) | Method for brewing rice-flavor baijiu | |
| CN108676683A (en) | A kind of north turns the production method of six big rice steamer method of layer production aromatic Chinese spirit | |
| CN102212451B (en) | Method for utilizing yellow water of white spirit on basis of microbial cocultivation | |
| CN102533482A (en) | Method for recycling yellow water | |
| CN1740303A (en) | Production process of rich fragrance wine | |
| CN106190704A (en) | A kind of method of liquor fermentation flavouring | |
| CN1367233A (en) | Blending liquor and its preparation method | |
| CN102031212A (en) | Three-pure distilled spirit and brewing process | |
| CN102146325B (en) | Method for culturing closed cellar mud | |
| CN100448973C (en) | Sugar cane wine and its production process | |
| CN106675990B (en) | Edible vinegar produced by utilizing white spirit distillation tail wine and production method | |
| CN102140407B (en) | Method for producing Luzhou-flavor liquor by performing cellar-filling fermentation | |
| CN104450383A (en) | Processing method of highly-flavored liquor | |
| CN103160423A (en) | Composite function liquid and an application method | |
| CN1134536C (en) | Preparation of fixing agent for microorgans in wine brewing mud |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20120704 |