The quality of Luzhou-flavor Daqu liquor is very low, generally below 40%. During the brewing process of Luzhou-flavor liquor, a large amount of yellow water and bottom pot water are produced, which contain rich organic substances and aroma substances. After being extracted by special techniques, it can be used as a flavoring spice to raise the low-end liquor to the level of high-quality liquor. This project has developed a continuous counter-current supercritical CO2 extraction technology, which can directly concentrate and purify these aromatic substances from yellow water and bottom pot water, as a flavoring raw material, and bring considerable economic benefits to the wine industry.
This topic uses a continuous counter-current supercritical extraction tower, with an internal diameter of 200mm, a tower height of 7m, and a secondary separation; the production capacity: 5kg of fragrance material/d; raw material price: breweries' waste, regardless of cost; significant benefits.
This topic uses a continuous counter-current supercritical extraction tower, with an internal diameter of 200mm, a tower height of 7m, and a secondary separation; the production capacity: 5kg of fragrance material/d; raw material price: breweries' waste, regardless of cost; significant benefits.