Approach of Obtaining Liquor Flavoring from Yellow Water Based on Electro-adsorption.

This study was conducted to extract scarce natural liquor flavorings desired by many liquor factories from yellow water. Five straight-chain saturated fatty acids were firstly extracted from 15 fractions of yeHow water, forming 1 fraction of the ethanol solution composed of the mixture of the five straight-chain saturated fatty acids. Then, 100 fractions of the ethanol solution could produce 94. 857 6 fractions of esterification liquid through catalytic esterification at 80 m. The esterification liquid contains five esters: ethyl acetate, ethyl propionate, ethyl butyrate, ethyl valerate and ethyl caproate, with contents of 17. 68V, 2. 58V, 6. 32%, 0.06V and 19.40V, respectively. The esterification liquid prepared from 1 fraction of yeHow water could blend 10. 54 fractions of white liquor into top-grade Luzhou-flavor liquor after esterification. It indicates that yeHow water has very good recycling and utilization value. [ABSTRACT FROM AUTHOR]