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Abstract
Yellow water is a by-product of liquor in the solid state fermentation process, and contains a large amount of nutrients, such as acids, esters, alcohols and aldehydes produced by fermentation. The components in the yellow water reflect the fermentation information to a certain extent, so the fermentation process can be monitored by detecting the yellow water component online. A sensor array detection device is designed for detecting yellow water. In addition, chemical titration is used to obtain data such as acidity, reducing sugar and starch of yellow water. Principal component analysis and discriminant function analysis were performed on the data; and a multivariate linear regression was used to establish a prediction model for the data. The results showed that the prediction bias for acidity and alcohol was small, 0.39 and 0.43, respectively.
Highlights
Yellow water is a by-product of the brewing process of Luzhou-flavor liquor
Yellow water is a by-product of liquor in the solid state fermentation process, and contains a large amount of nutrients, such as acids, esters, alcohols and aldehydes produced by fermentation
In this study, based on the change of dissolved oxygen in the fermentation process and the change of the conductivity of yellow water caused by the product, a sensor array composed of an oxygen electrode and a conductivity electrode was designed
Summary
Yellow water is a by-product of the brewing process of Luzhou-flavor liquor. It is known as yellow pulp water. Its characteristics are: brownish yellow viscous liquid, and rich in beneficial microorganisms, such as alcohols, aldehydes, acids, esters etc. The main research and utilization of yellow water in the wine industry is as follows: 1) Judging the quality of fermentation by using the content of yellow water; 2) Esterifying liquid for fermentation; 3) for mixing new earthworms after mixing with mud and mother grains; 4) direct distillation to obtain base wine [3] [4] [5].
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