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.

• 利用超临界CO2萃取技术从酿酒副产物(黄水、丢糟、酒尾等)中提取酒用呈香呈味物质,并将提取产物回归应用到白酒产品中,以降低生产成本和提高产品质量。