White Wine Fermentation Byproducts Grains Of Flavor Components In Supercritical Co <sub> 2 </ Sub> Extraction Process Research And Development,

Small scale and pilot process study on extraction of flavor compounds from vinasse-wine fermentation byproduct with supercritical CO2 extraction technique was proformed. A new industrialized pathway to utilize comprehensively and deeply wine fermentation byproduct-yellow water was provided. The new development process was a complement to traditional wine industry, and pushed rational utilization of wine plant resourse.On basis of laboratory small-scale experiments, The effects on extraction results of the coefficient of charge, extraction temperature, extraction pressure, the flow of CO2, the pressure and temperature of separator I were studied. By single-factor and orthogonal experiments, two sets of optimization extraction process conditions were determined using extraction yield and taste as evaluating index, respectively. The optimization extraction process conditions were used to perform test experiment.Mouthfeel application effects were studied, and the results showed that flavor compounds were added to wine and improved the taste and mouthfeel of wine. Therefore, flavor compounds could improve the quality of wine.The optimization process conditions using extraction yield as evaluating index were following:the coefficient of charge was 0.6-0.7; the pressure and temperature of extraction cauldron were 25MPa and 45℃, respectively; the flow of CO2 was 20L/h; the pressure and temperature of separator I was 8MPa and 45℃, respectively; the extraction time was 120-150min. The set of process conditions were used to blend mid-range and low-range wine.The optimization process conditions using taste as evaluating index were following:the coefficient of charge was 0.6-0.7; the pressure and temperature of extraction tower were 25MPa and 45℃, respectively; the flow of CO2 was 10L/h; the pressure and temperature of separator I was 8MPa and 45℃, respectively; the extraction time was 120-150min. The set of process conditions were used to blend high-range wine.Polit extraction experiments magnifying 10 times were performed using optimization process conditions based on small-scale optimization process conditions, and were constrsted to small-scale experiment results. The results showed that the yield was lower slightly than the yield of small-scale, and taste was near to small-scale. The whole results mainly corresponded with experimental rules and anticipating range. small-scale optimization process conditions had good adaptability in the polit eqiupments.The contents of the total acids, total esters, flavor compounds in extraction solution were analyzed, and the analysis results showed that vinasse contained plentiful of flavor compounds,which were very effective to improve the qualitity of wine.The whole industralized manufacturing process flow was designed and economic estimation was evaluted primarily. The results showed that extracting flavor compounds process from vinasse-wine fermentation byproduct with supercritical CO2 extraction technique was feasible in the technique. The new technitue not only brought about significant economic returns and social benefits, but also decreased wasting of resources and environmental pollution.