采用浓香型生产副产物--黄水等副产物,按黄水、酒尾、双轮底丢糟、酒头、高温大曲粉的重量按4:3:1:1:1之比混合,并在32℃条件下密封酯化30d,利用超临界萃取技术提取风味物质--萃取液.将萃取液应用于生产中,在酒中添加3‰左右,可使酒体变得相对柔和、协调,整体质量提高(二级酒提升到一级酒水平).“,”Using a by-product of Luzhou flavor, such as yellow water, Mixing Yellow water, wine, wine lees double bottom, head, high temperature Daqu powder according to the weight ratio of 4:3:1:1:1, It was sealed and esterified for 30 days at 32℃, extraction of flavor compounds by supercritical extraction. Add about 3‰ in the wine can make the wine body relatively soft and harmonious, and the whole quality is improved (from tow stage to the one).