CN110652748A - Method for separating and enriching flavor substances of white spirit from yellow seriflux for brewing wine - Google Patents
Method for separating and enriching flavor substances of white spirit from yellow seriflux for brewing wine Download PDFInfo
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Abstract
The invention discloses a method for separating and enriching flavor substances of white spirit from yellow seriflux for wine brewing, belonging to the technical field of wine processing. The method is used for extracting the flavor substances in the yellow wine-making pulp based on a double-water-phase extraction technology, so that the flavor substances can be effectively enriched and separated, relatively comprehensive ester flavor substances can be extracted, and the extraction rate can reach 99%. The method has low cost and low equipment threshold, the obtained extracting solution is rich in ester substances, is a flavor component expected to be obtained by the liquor product, does not contain main components causing aftertaste such as acids, can be used for blending, can effectively reduce acid and increase ester, and has higher practical application value.
Description
Technical Field
The invention relates to a method for separating and enriching flavor substances of white spirit from yellow seriflux for wine brewing, belonging to the technical field of wine processing.
Background
Yellow serofluid with Chemical Oxygen Demand (COD) and Biochemical Oxygen Demand (BOD) far exceeding the wastewater discharge standard is a byproduct of liquor brewed by a solid-state method, contains rich liquor flavor substances and flavor precursor substances, and is a wish of liquor industry to reduce direct discharge and reasonably utilize the yellow serofluid. The method takes yellow serofluid as a raw material, obtains an esterified liquid with rich flavor esters by means of biocatalytic esterification, and prepares the low-acid high-ester liquor blending liquid by adopting a proper separation and enrichment method on the basis.
The blending liquid prepared by yellow serofluid esterification is used for blending the white spirit, so that the problems of inconsistent wine body flavor, floating aroma and the like caused by manually adding essence can be avoided. Therefore, the utilization of esterification is always the focus of research on brewing yellow water.
The utilization modes of the yellow water esterified liquid for brewing wine mainly comprise the following steps:
(1) the quality of the white spirit is improved by cross steaming. The serial steaming is to add the esterified liquid or yellow serofluid stock solution into the bottom water for steaming wine or mix the esterified liquid or yellow serofluid stock solution with the fermented grains distilled in a retort, so that the flavor substances in the esterified liquid are brought into the wine body through the transpiration of water vapor. The method has the advantages that the method is combined with a wine steaming process, the high-quality product rate of the white spirit can be skillfully improved, and the method has the defects that the utilization rate is low, and a large amount of flavor substances cannot be extracted.
(2) Distilling to obtain the white spirit seasoning. The distillation form is mainly as follows: direct distillation, azeotropic distillation, and steam distillation. Wherein, the direct distillation has low extraction rate because the boiling point of the main ester flavor substances is higher than that of water and is difficult to be distilled out before water, and has not very high utilization value. The azeotropic distillation is to add a proper amount of ethanol into the esterification liquid to form an azeotropic system with the flavor components and evaporate the mixture. However, this method has significant disadvantages: firstly, the yellow serofluid/esterification liquid system is complex, the ethanol is added to form a ternary interaction system of ethyl caproate, water and ethanol, but a complex multi-element interaction system, and the azeotropic composition is basically undetermined; secondly, each flavor substance has different boiling points and different azeotropic compositions with water and ethanol, and a plurality of flavor compounds are distilled by adding a certain amount of ethanol, which is unrealistic in theory; thirdly, the precondition that the azeotropic composition forms the azeotropic phenomenon is also the final characteristic, that is, the azeotropic distillation can not achieve the effect of removing impurities but the effect of concentration at most; therefore, the desired extraction effect cannot be achieved by azeotropy. Steam distillation, which is a process of introducing steam into the esterification liquid to lower the boiling point of flavor compounds and thus carry them out, is often used for extraction of plant essential oils, but is less applicable to systems with high water content, such as esterification liquid.
(3) Supercritical CO2Fluid extraction to obtain flavor extract. Supercritical CO2The fluid extraction technology is a safe and clean extraction means, and compared with organic solvent extraction, the fluid extraction technology does not introduce impurities and avoids the complicated step of extracting agent recovery. The technology is applied to the aspect of extracting flavor substances in yellow serofluid or yellow serofluid esterified liquid for brewing wine, and good effects are obtained. However, the method has large equipment investment and high extraction cost, and is difficult to apply in practical production.
In summary, the yellow serofluid esterified liquid contains a large amount of white spirit flavor substances, but the application range of the existing mode is narrow, and various defects exist, so that the demand cannot be met, and therefore, a new technical method is urgently needed to be developed for utilizing the esterified liquid.
Disclosure of Invention
The technical problem to be solved is as follows:
1. the yellow serofluid has too high water content and too low concentration of ester flavor substances, and can not be directly added into wine as flavor substances;
2. the existing means for purifying the flavor esters in the yellow water esterified liquid for brewing wine, such as distillation and supercritical CO2 fluid extraction, have high cost and no significance in practical application;
3. the utilization rate of flavor substances by the traditional utilization modes of the yellow esterified liquor for brewing wine, such as back-adding, cross-steaming and the like, is too low, and the application range is too narrow.
Aiming at the problems, the invention uses the double aqueous phase extraction technology for extracting flavor substances in the yellow serofluid esterification solution, and is an attempt which is not found in all researches on brewing yellow serofluid; is also the only one for extracting the wine flavor substances in a plurality of applications of the double-aqueous phase extraction technology; the method can effectively enrich the flavor substances in the esterification solution and remove water; the invention has low cost and low equipment threshold; the method can extract more comprehensive ester flavor substances, and the extraction rate is over 95 percent.
The first purpose of the invention is to provide a method for extracting ester flavor substances in yellow serofluid for brewing wine, which comprises the steps of adding 70-90% (w/w) of inorganic salt into the yellow serofluid to form a double water phase system, standing, taking upper-layer liquid, and concentrating; the inorganic salt is K2HPO4·3H2O and/or anhydrous K2HPO4。
In one embodiment of the invention, the method further comprises adding a desiccant to the removed supernatant liquid for dehydration. The drying agent may be anhydrous sodium sulfate.
In one embodiment of the invention, the method further comprises adding activated carbon to the upper layer liquid to perform decolorization treatment.
In one embodiment of the present invention, the mass concentration of the inorganic salt is preferably 80% (w/w).
A second object of the present invention is to provide a method for preparing a liqueur blend, the method comprising the steps of:
(1) taking yellow serofluid of wine brewing as a raw material, and separating to remove solid matters;
(2) esterifying yellow serofluid by using red yeast powder as an esterification catalyst; after the esterification is finished, separating the esterification solution, and removing the precipitate to obtain the esterification solution;
(3) adding inorganic salt equivalent to 70-90% (w/w) of brewing yellow serofluid into the esterification solution to form a two-aqueous phase system, standing for layering, taking the upper layer liquid, and concentrating; the inorganic salt is K2HPO4·3H2O and/or anhydrous K2HPO4。
In one embodiment of the present invention, the step (1) is to centrifuge the yellow serofluid, discard the precipitate, take the supernatant, and filter to remove solids in the yellow serofluid. The solid comprises starch, residual sugar, protein and wine microbial cells or autolysate.
In one embodiment of the invention, the esterification in the step (2) is to place yellow serofluid in a constant temperature incubator at 29-33 ℃, add absolute ethyl alcohol and red yeast powder, and culture at constant temperature for continuous esterification for 28-35 d.
In one embodiment of the invention, the average esterification force of the red rice powder is 170-200 mg/g.100 h.
In one embodiment of the invention, the addition amount of the red koji powder to the yellow serofluid is 0.08-0.1 g/mL.
In an embodiment of the present invention, the method specifically includes the following steps:
(1) pretreatment of raw materials: centrifuging the yellow serofluid at 4000r/min for 20 min; discarding the precipitate, collecting supernatant, filtering with double-circle qualitative filter paper (medium speed), and refrigerating the filtrate for use. Most of solid matters including starch, residual sugar, protein and wine microbial cells or autolysates in the yellow serofluid are removed, so that the relative stability of a yellow serofluid system is ensured;
(2) esterifying yellow serofluid, taking out 200mL of the treated yellow serofluid, selecting monascus rhizopus powder as an esterification catalyst, placing the yellow serofluid in a constant-temperature incubator at 31 ℃ for 10min, adding 30mL of absolute ethyl alcohol, and culturing 20g of the special monascus powder for esterification (the average esterification force is 190 mg/g.100 h) at constant temperature in a constant-temperature air bath shaker at 31 ℃ for continuous esterification for 28 d;
(3) after the esterification is finished, carrying out centrifugal separation on the esterification liquid: centrifuging at 5000r/min for 15 min. The precipitate was discarded and the clear solution was filtered through a double-round qualitative filter paper for gas analysis. Determining that the concentration of the flavor substances meets the requirement;
(4) adding 80% (w/w) K equivalent to yellow serofluid into the esterification solution2HPO4·3H2O forms a double water phase system, and the salt is promoted to be fully dissolved by stirring; standing for layering, taking the upper organic phase for gas quality analysis, and determining that the flavor components meet the enrichment requirement;
(5) further dehydrating the upper layer liquid by anhydrous sodium sulfate, adsorbing with active carbon, and decolorizing for blending Chinese liquor or health wine;
(6) and recovering and recycling the salt in the lower layer liquid.
The third purpose of the invention is to provide the wine blending liquid by utilizing the method.
The fourth purpose of the invention is to apply the wine blending liquid in the wine processing field.
Has the advantages that:
1. the invention utilizes the specific environment to enable the esterified liquid to form a double-aqueous phase system, the double-aqueous phase system is used for extracting the flavor substances (mainly esters and not containing acids) in the yellow serofluid esterified liquid, the extraction of the ester substances is not appeared in other researches, and the extraction rate can reach 99%.
2. The double aqueous phase extraction method directly utilizes the original ethanol in the esterification solution to form a phase, avoids introducing other organic solvents, reduces the cost, and can efficiently separate and enrich the flavor components in the yellow serofluid esterification solution under the conditions of lower cost and less energy consumption; meanwhile, the product has enough alcohol content to be used for blending the white spirit.
3. The method is a biological catalytic reaction, and compared with a chemical catalytic method, the esterification force is improved (the chemical catalytic method under the same condition is that the total ester increment is 2.4g/L, and the biological esterification method increment is 3.9 g/L); the specific special yeast with higher esterification force is selected, and is more targeted compared with Daqu; a more convenient and efficient catalyst adding mode is selected, and the catalyst can be matched with centrifugation, so that the esterification force is retained to the maximum extent and impurities are effectively removed.
4. The blending liquid product obtained by the method is rich in ester substances, wherein the contents of ethyl caproate and neryl acetate can respectively reach 1350mg/L and 1003mg/L, the ethyl caproate and neryl acetate are flavor components expected to be obtained by the liquor product, and the main components causing aftertaste, such as acids, are not contained, so that the product can be used for blending to effectively reduce acid and increase ester. Meanwhile, the method disclosed by the invention realizes full utilization of organic acid in the yellow slurry, gives full play to the residual value, has positive significance for energy conservation, emission reduction and environmental protection, and has high value in practical application.
Drawings
FIG. 1 is a total ion flow diagram of volatile components in the brew obtained in example 2;
FIG. 2 is a total ion flow diagram of volatile components of Yanghe Tian blue liquor;
FIG. 3 is a phase diagram of different inorganic salt/ethanol aqueous two-phase systems;
FIG. 4 shows the original esterification forces of different koji species.
Detailed Description
Exemplified according to what is contained in the claims.
And (3) reagent sources: red Rice powder (HQ) was purchased from Wuhanjia adult bioproduct Co., Ltd.
Example 1: method for extracting ester flavor substances in brewing yellow serofluid
(1) Pretreatment of raw materials: centrifuging 200g of Yanghe Luzhou-flavor liquor yellow serofluid at 4000r/min for 20 min; discarding the precipitate, collecting supernatant, filtering with double-circle qualitative filter paper (medium speed), and refrigerating the filtrate; most of solid matters including starch, residual sugar, protein and wine microbial cells or autolysates in the yellow serofluid are removed, so that the relative stability of a yellow serofluid system is ensured; centrifuging at 5000r/min for 15min, discarding precipitate, and collecting supernatant;
(2) 160g (80% w/w) K was added to the supernatant2HPO4·3H2O, 30mL of absolute ethyl alcohol forms a two-water-phase system, and the salt is promoted to be fully dissolved by stirring; standing for layering, and taking upper-layer liquid;
(3) and (3) further dehydrating and concentrating the upper layer liquid by 1-3 g of anhydrous sodium sulfate, and adsorbing and decolorizing by 3g of activated carbon.
As a result: the extraction rate reaches 98%, the extraction effect is excellent, the recovery purpose is effectively achieved, and water and impurities are removed.
The extraction rate is the percentage of the total amount of the main flavor esters in the product in the total amount of the flavor esters in the raw materials. Wherein the main flavor esters are ethyl caproate, ethyl butyrate, ethyl caprylate, ethyl acetate and ethyl valerate. The same applies below.
The quantitative analysis method of the flavor esters comprises the following steps:
sample pretreatment: diluting a sample by 10 times, adding 8mL of to-be-detected diluent into a 20mL headspace bottle, adding 3g of NaCl, 20 muL of internal standard solution (the final concentration of the above solution is 41.00mg/L of 2-octanol, 45.89mg/L of geranyl acetate, 44.34mg/L of pivalic acid and 41.55mg/L of 2-ethylhexanol), adding a stirrer, magnetically stirring at 50 ℃ for 5min, performing adsorption extraction by using a solid phase microextraction head (SH-Rtx-Wax capillary chromatographic column), preserving heat for 30min, performing analysis by GC-MS, and desorbing for 5 min.
GC-MS method: the samples were separated using a DB-Wax capillary chromatography column. GC temperature program: keeping the temperature at 50 ℃ for 2min, heating to 90 ℃ at the speed of 5 ℃/min, keeping the temperature for 0min, heating to 230 ℃ at the speed of 10 ℃/min, and keeping the temperature for 7 min; the injection port temperature is 250 ℃, the carrier gas He, the flow rate is 2mL/min, the injection amount is 1 mu L, and the split-flow injection is not carried out. MS conditions: EI, ionization energy is 70eV, and the filament current set value is 120 muA; ion source temperature 200 ℃, scanning mode: scan, Scan range 50-550 u.
Example 2: preparation of wine blending liquid
(1) Pretreatment of raw materials: centrifuging 250g of Yanghe Luzhou-flavor yellow serofluid for 20min at 4000 r/min; discarding the precipitate, collecting supernatant, filtering with double-circle qualitative filter paper (medium speed), and refrigerating the filtrate for use. This step removes most of the solids in the yellow slurry, including starch, residual sugars, proteins, and wine microbial cells or autolysates, ensuring the relative stability of the yellow slurry system.
(2) Yellow serofluid esterification: taking out 200g of treated yellow serofluid, selecting red koji powder as an esterification catalyst, placing the yellow serofluid in a constant-temperature incubator at 31 ℃ for 10min, adding 30mL of absolute ethyl alcohol, 20g of special red koji powder for esterification (average esterification force 190 mg/g.100 h), and carrying out constant-temperature culture and continuous esterification for 28d at 31 ℃ of a constant-temperature gas bath shaking table.
(3) After the esterification is finished, carrying out centrifugal separation on the esterification liquid: centrifuging at 5000r/min for 15 min. The precipitate was discarded and the clear solution was filtered through a double-round qualitative filter paper for gas analysis. And determining the concentration of the flavor substances to meet the requirement.
(4) 160g (80%, w/w) K was added to the esterification solution2HPO4·3H2O forms a double water phase system, and the salt is promoted to be fully dissolved by stirring; standing for layering, collecting upper organic phase, analyzing gas quality, and determining flavor componentTo the requirement of enrichment.
(5) The upper layer liquid is further dehydrated by anhydrous sodium sulfate, and is used for blending white spirit or health care wine through the steps of adsorption and color removal by active carbon and the like.
(6) And recovering and recycling the salt in the lower layer liquid.
And (4) determining the result: the obtained liquor blending liquid is rich in ester substances, the content can reach 68g/L, the extraction rate can reach 99%, wherein the contents of ethyl hexanoate and neryl acetate can respectively reach 1350mg/L and 1003mg/L, and are obviously higher than the corresponding contents in the liquor (the total ester of national standard top-grade strong aromatic liquor is 2.0g/L, the ethyl hexanoate is 1.2g/L, see GB/T10781.1-2006 strong aromatic liquor (including No. 1 modification list)). The extraction rate refers to the percentage of the total amount of flavor esters in the product in the total amount of flavor esters in the raw materials. Wherein, the flavor esters can be used for determining the flavor index substances by comparing the total ion flow diagram (figure 2) of the volatile components in the commercial wine, such as Yanghe blue liquor, with the total ion flow diagram (figure 1) of the volatile components in the blending liquid; the flavor esters are ethyl caproate, ethyl butyrate, ethyl caprylate, ethyl acetate and ethyl valerate.
Therefore, the blending liquid prepared by the embodiment has great application value; meanwhile, the liquor blending liquid does not contain acid substances, so that bitterness is avoided, and the mellow taste of the liquor body is improved.
TABLE 1 basic physicochemical Properties of the letdown solutions
TABLE 2 Mass concentration of flavor compounds in the reconstitution liquid
Example 3: preparation of wine blending liquid
Referring to example 2, the yellow serofluid of the Yanghe Luzhou-flavor liquor is replaced by the yellow serofluid of the Shanxi Fenjiu Luzhou-flavor liquor, and other conditions are not changed.
The obtained wine blending liquid comprises the following steps: the recovery rate of the main flavor components of ethyl acetate and ethyl lactate of the fen-flavor liquor is high, and the total ester content of the blending liquid reaches over 53g/L and reaches the standard of the fen-flavor liquor.
Example 4: investigating the influence of salt concentration
Referring to example 2, K was added in step (4)2HPO4·3H2Replacing the amount of O with 180g, 140g, 120g and 100g, and preparing corresponding wine blending liquid respectively under the same other conditions. The measurement results of the obtained alcoholic extract product are shown in Table 3.
TABLE 3 measurement results of wine blendstock products prepared with different salt concentrations
| |
90％ | 70％ | 60％ | 50％ |
| Total content of esters | 69.5g/L | 54.6g/L | 50.2g/L | 46.7g/L |
| Total extraction rate of esters | 97.3％ | 97.1％ | 92.6％ | 87.8％ |
| Hexanoic acid ethyl esterContent (wt.) | 1398mg/L | 1132mg/L | 1025mg/L | 856mg/L |
| Extraction rate of ethyl caproate | 98.3％ | 97.5％ | 93.4％ | 89.3％ |
Wherein the ethyl caproate substance is a main aroma component of the strong aromatic Chinese spirits, and the component is subject to hard regulation in national standard GBT 10781.1-2006 of the strong aromatic Chinese spirits (the top grade is 1.2-2.8 g/L, and the first grade is 0.6-2.5 g/L).
As can be seen from Table 3, K was added to the esterification solution2HPO4And a double aqueous phase system is formed, the total content of the ester substances is increased firstly and then leveled with the increase of the salt adding amount, and when the salt adding amount exceeds 80%, the salt is continuously added, so that the total ester content cannot be obviously increased. The extraction rate of the esters reaches the maximum when 80% of salt is added, and the extraction rate tends to be reduced when salt is continuously added. The effect is best and economic when the salt adding amount is 80 percent.
Example 5: investigating the influence of salt species
Referring to example 2, K in step (4)2HPO4·3H2Replacing the O aqueous solution with NaH with the same concentration2PO4、Na2CO3、(NH4)2SO4Anhydrous K2HPO4And respectively preparing corresponding wine blending liquid under the same other conditions. The measurement results of the obtained alcoholic extract product are shown in Table 4.
TABLE 4 determination of the product of the wine blendstock made with different salts
| Salt (salt) | NaH2PO4 | Na2CO3 | (NH4)2SO4 | Anhydrous K2HPO4 |
| Total content of esters | 17.5g/L | 34.8g/L | 45.9g/L | 56.9g/L |
| Total extraction rate of esters | 47.8％ | 53.2％ | 59.1％ | 64.4％ |
| Ethyl caproate content | 240mg/L | 451.2mg/L | 780.6mg/L | 1001.2mg/L |
| Extraction rate of ethyl caproate | 50.0％ | 55.7％ | 44.6％ | 65.7％ |
| Content of acid substances | 12.3g/ |
0 | 8.5g/ |
0 |
As can be seen from Table 4, K2HPO4·3H2O has the advantages of high extraction rate, easy dissolution, convenient recovery, and good safety. Furthermore, the phase formation properties of the various salts were examined as shown in FIG. 3, and it can be seen that K is2HPO4·3H2O has the advantages of fast phase formation, wide dissolving range, easy regulation, clear upper and lower phase boundaries and the like, so K is selected2HPO4·3H2O。
Example 6: optimizing esterification catalyst selection
Referring to example 2, the red yeast powder in step (2) is replaced by Maotaizhen strong-flavor Daqu (NQ), Maotaizhen Maotai-flavor Daqu (JQ), fen-flavor Xiaoqu (XQ), Angel Jinxiangba composite functional bacteria (AQ2), and other conditions are not changed, so that corresponding wine blending liquids are respectively prepared. The measurement results of the obtained alcoholic extract product are shown in Table 5.
TABLE 5 measurement results of wine blendstock products prepared with different esterification catalysts
| Catalyst and process for preparing same | NQ | JQ | XQ | AQ2 |
| Total content of esters | 10.8g/L | 16.4g/L | 21.8g/L | 43.6g/L |
| Total extraction rate of esters | 90.0％ | 93.9％ | 95.4％ | 96.3％ |
| Ethyl caproate content | 40.8mg/L | 67.2mg/L | 268.4mg/L | 867.9mg/L |
| Extraction rate of ethyl caproate | 91.5％ | 94.5％ | 96.8％ | 96.1％ |
| Content of |
0 | 0 | 0 | 0 |
As can be seen from Table 5, we chose red koji powder (HQ) as the most suitable esterification catalyst. And, in combination with FIG. 4 and Table 6, it can be seen that the esterification force of HQ is the most excellent.
TABLE 6 esterification power of different esterification catalysts
| Catalyst and process for preparing same | Esterification force mg/(g 100h) |
| HQ | 188.63 |
| NQ | 31.38 |
| JQ | 47.99 |
| XQ | 71.99 |
| AQ1 | 68.30 |
| AQ2 | 141.03 |
| AQ3 | 107.06 |
Definition of esterification force (in terms of ethyl caproate): the milligrams of ethyl caproate generated by 1g of dry yeast catalyzing the reaction of caproic acid and ethanol at 30-32 ℃ for 100h is expressed as mg/(g.100 h).
The determination method comprises the following steps: 100mL of ethanol (25%) solution of the reaction substrate 1% hexanoic acid is taken, mixed uniformly and added into a 250mL conical flask, and the mixture is subjected to different extractionsAdding the crude enzyme sample extracted by the method into the crude enzyme sample or directly adding 5g of oven-dried yeast powder, and taking the sample inactivated at high temperature as a blank control. And (3) placing the sample in a constant-temperature air bath shaking table at 30-32 ℃ and shaking for 100 h. Taking out, centrifuging at 4000r/min for 10min, sucking 5mL of supernatant into a beaker, adding 50mL of deionized water, measuring total ester according to 2.2.3, and recording the total ester of the sample and the control as Z1And Z0。
The esterification force is calculated according to the following formula: esterification force X3＝(Z1-Z0)×100/(5×m)；
Wherein, X3Esterification force, in terms of ethyl caproate, mg/(g.100 h); 5, measuring the volume of the supernatant; m, the quality of the yeast powder.
Claims (10)
1. A method for extracting ester flavor substances in wine brewing yellow serofluid is characterized in that 70-90% of inorganic salt by mass fraction is added into the wine brewing yellow serofluid to form a double water phase system, and the double water phase system is stood, taken out of liquid and concentrated; the inorganic salt is K2HPO4·3H2O and/or anhydrous K2HPO4。
2. The method of claim 1, further comprising adding a desiccant to the removed supernatant liquid for dehydration.
3. The method according to claim 1 or 2, further comprising adding activated carbon to the taken-out upper layer liquid to perform a decoloring treatment.
4. The method for preparing the wine blending liquid is characterized by comprising the following steps of:
(1) taking yellow serofluid of wine brewing as a raw material, and separating to remove solid matters;
(2) esterifying yellow serofluid by using red yeast powder as an esterification catalyst; after the esterification is finished, separating the esterification solution, and removing the precipitate to obtain the esterification solution;
(3) adding inorganic salt which accounts for 70-90% of the mass fraction of the brewing yellow serofluid into the esterification solution to form a two-aqueous-phase system, standing for layering, taking the upper-layer liquid, and concentrating; the inorganic salt is K2HPO4·3H2O and/or anhydrous K2HPO4。
5. The method according to claim 4, wherein the red koji powder is added in an amount of 0.08 to 0.1g/mL relative to yellow serofluid.
6. The method according to claim 4 or 5, wherein the step (1) is that the yellow serofluid is centrifuged, the precipitate is discarded, the supernatant is taken, and the solids in the yellow serofluid are removed by filtration.
7. The method according to any one of claims 4 to 6, wherein the esterification in step (2) is carried out by placing yellow serofluid in a constant temperature incubator at 29-33 ℃, adding absolute ethyl alcohol and red rice powder, and carrying out constant temperature culture for continuous esterification for 28-35 d.
8. The method according to any one of claims 4 to 7, wherein the average esterification force of the red koji powder is 170 to 200 mg/g-100 h.
9. A liqueur prepared by the method of any one of claims 4 to 8.
10. Use of the liqueur according to claim 9 in the field of wine processing.
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