酿酒科技2023年第3期（总第345期）·LIQUOR-MAKINGSCIENCE&TECHNOLOGY2023No.3(Tol.345)作者简介：李骐（1995-），男，山西汾阳人。DOI：10.13746/j.njkj.2022132清香型白酒黄水物质分析及收集黄水对生产的影响研究李骐，相里加雄，翟旭龙，曹苗文，王富贵，闫凯毅(山西杏花村汾酒厂股份有限公司中国汾酒城管理中心，山西汾阳032205)摘要：黄水是我国固态法酿造白酒过程中产生的副产物，含有丰富的呈香物质、微生物菌群以及未彻底利用的营养物质，在清香型白酒地缸发酵过程中通过渗漏收集能得到较多黄水，其性质特点还未见报道。本研究通过设计黄水收集装置，对汾酒二米查黄水进行收集，对二米查酒醅、黄水及新产酒进行了理化指标分析。结果发现，黄水含有丰富的酸类、酯类、糖类，乙酸含量达到21132.30mg/L、乙酸乙酯含量达到242.54mg/L、阿拉伯糖醇含量达到3450.05mg/L，值得进一步开发利用。收集黄水降低了新产酒产量，但是提高了新产酒的口感，也大大降低了白酒中不良物质的含量。关键词：清香型白酒；黄水；物质成分；酒醅；新产酒中图分类号：TS262.3；TS261.7文献标识码：A文章编号：1001-9286（2023）03-0088-04AnalysisofCompositionofYellowWaterandInfluenceofYellowWaterCollectionontheProductionofQingxiangBaijiuLIQi,XIANGLIJiaxiong,ZHAIXulong,CAOMiaowen,WANGFuguiandYANKaiyi(ChinaFenjiuCityManagementCenter,XinghuacunFenjiuDistilleryCo.Ltd.,Fenyang,Shanxi032205,China)Abstract:Theyellowwaterisaby-productoftheproductionprocessofBaijiu,andisrichinaromasubstances,microorganismsandnutrients.DuringthefermentationprocessofQingxiangBaijiu,theyellowwatercanbecollectedatthebottomofthepotteryjarsthroughleakage.ThepropertiesoftheyellowwaterofQingxiangBaijiuhasnotbeenreported.Inthisstudy,wedesignedayellowwatercollectiondevicetocollecttheyellowwaterduringthesecond-roundfermentationofFenjiuliquor,andanalyzedthephysico-chemicalindexesofthefermentedgrains,theyellowwaterandthenewly-producedliquor.Theresultsshowedthattheyellowwaterwasrichinacids,estersandsaccharides,amongwhichtheaceticacidcontentreached21132.30mg/L,theethylacetatecontentreached242.54mg/L,andthearabitolcontentreached3450.05mg/L,worthyoffurtherdevelopmentandutilization.Moreover,al-thoughtheoutputo...
