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Supercritical Fluid Extraction Of Aroma-Producing And Flavoring Substances In Jiuhuang Water

Supercritical CO2 fluid extraction technology is a new type of material extraction technology developed in recent years. By adjusting the pressure and temperature of the supercritical fluid, the two parameters of gas concentration and vapor pressure can be controlled to achieve the purpose of material separation.​​

Supercritical carbon dioxide is used to extract aromatic substances from yellow water.

There are more acidic substances in the extract. Supercritical CO2 has obvious effect on liquor blending. Compared with traditional methods, the utilization rate of yellow water is significantly improved.

Baijiu is a special distilled spirit in China. It is one of the world’s eight distilled spirits (brandy, whiskey, vodka, gin, rum, tequila, sake, spirits). It uses starch or sugar as raw materials and is distilled after fermentation.

Nine Yellow Water

Jiuhuang Water is a by-product of the fermentation of Luzhou-flavor Daqu Liquor.

It is rich in organic and aromatic substances. The rice wine is extracted by a special process and can be used as a liquor flavor. It can raise low-grade liquor to the level of high-quality liquor, bringing considerable economic benefits to the liquor industry.

The pass rate of Chinese Luzhou-flavor Daqu Liquor is very low, generally below 40%. The annual output of liquor yellow water from national wineries is very large. Due to the characteristics of high acidity, high BOD and high COD value of liquor yellow water, if it is directly discharged, the pollution caused by liquor yellow water will be very serious.

In addition, white wine yellow water contains a variety of active ingredients, which is a usable resource. Therefore, it is particularly important to actively find an effective way to deal with liquor yellow water.

Nine yellow water contains a variety of aromatic substances, such as acids, esters, alcohols, aldehydes, etc., especially rich in organic acids. But nine yellow water contains more impurities, protein, autolysate and pectin. Therefore, it is usually decolorized and filtered to produce an acidic flavoring of wine-yellow water. In addition, a tail-pumping machine is used to distill the yellow water under normal pressure, and it is extracted in two steps to produce low-alcohol yellow water wine.

This yellow water wine has a high content of ethyl lactate and has a slightly astringent taste. It can be used to blend medium and low-grade liquor to reduce the taste of wine. However, these traditional physical and chemical treatment methods can only recover low-boiling substances in the white wine yellow water, resulting in a great waste of resources, and cannot completely solve the bitterness, peculiar smell and unpleasant taste in the white wine yellow water.

Supercritical CO2 extraction of yellow wate

We have conducted in-depth pilot and pilot studies on the supercritical CO2 extraction of yellow water. Designed and developed a new industrialization approach for the comprehensive utilization of liquor yellow water, a byproduct of liquor fermentation.

The supercritical CO2 extraction of flavor substances from rice wine has been systematically studied. First, clarify the white wine yellow water. On the basis of laboratory experiments, the effects of extraction temperature, extraction pressure, CO2 flow rate, and yellow water flow rate on the extraction rate were studied.

Taking yield and taste as evaluation indicators, the extraction process of rice wine pilot test was studied. Finally, according to the determined optimal overall process conditions for the extraction of white wine yellow water, the overall industrialization process for the production of white wine yellow water was designed.

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