酯化酶、超强己酸菌液在浓香型大曲酒生产中的应用  

Application of Esterified Enzyme and Super Caproic Acid Solution in the Production of Luzhou-flavor Daqu Liquor

作　　者：谢国排[1] 

机构地区：[1]安徽阜阳金种子集团安徽种子酒总厂,安徽阜阳236038

出　　处：《酿酒科技》2006年第3期72-72,74,共2页Liquor-Making Science & Technology

摘　　要：红曲酯化酶、超强己酸菌液综合运用于浓香型大曲酒生产中的夹层发酵,提高了已酸含量,协调了己酸与乳酸的比例,提高浓香型大曲酒优级品率42．9％,提高出酒率12．4％。The comprehensive utilization of red starter esterified enzyme and super caproic acid solution in interlayer fermentation in Luzhou-flavor Daqu liquor production could not only increase caproic acid content and harmonize the ratio of caproic acid and lactic acid but also increase quality product rate （Tran. by YUE Yang） and liquor yield by 42.9 % and 12.4 % respectively.

关 键 词：红曲酯化酶 超强己酸菌液 浓香型大曲酒 

分 类 号：TS262[轻工技术与工程—发酵工程]