【摘要】 为提高浓香型大曲酒副产物黄水、酒尾的利用价值,以黄水和酒尾为原料,通过添加生物酶除去黄水和酒尾的异杂味,促进酯类等香味物质生成。将开发的调酒液用来勾调相关白酒产品,使之在白酒的勾调中起到独特的作用,从而提高所调白酒产品的酒质,降低生产成本,增加经济效益。更多还原

【Abstract】 To improve the value of by-products in liquor-making including yellow water and after-ran, using yellow water and after-ran as raw material, removed off-flavors in the by-products by adding bio-enzyme, promoted the synthesis of ester flavoring substances. The liquor-blending liquid was applied in the liquor products through wine blending, played a unique role in liquor blending, thus improved the quality of the product blending liquor, reduced production cost, increased economic benefits.更多还原