Aroma &flavor-producing substances were extracted from the by-products in liquor-making including yellow water,waste distilled grains and liquor tailings etc.by supercritical CO2 extraction technique.
英
美
- 利用超臨界CO2萃取技術(shù)從釀酒副產(chǎn)物(黃水、丟糟、酒尾等)中提取酒用呈香呈味物質(zhì),并將提取產(chǎn)物回歸應用到白酒產(chǎn)品中,以降低生產(chǎn)成本和提高產(chǎn)品質(zhì)量。
