蛋白酶在酒类生产中的应用现状  

Present Status of the Application of Protease in Wine Production

作　　者：陈飞[1] 吴生文[1] 张志刚[1] 

机构地区：[1]四特酒有限责任公司,江西樟树331200

出　　处：《酿酒科技》2011年第1期82-84,共3页Liquor-Making Science & Technology

摘　　要：蛋白酶在白酒、果酒及啤酒生产中应用广泛。对蛋白酶在提高白酒出酒率及香味物质浓度、提高葡萄酒澄清效果、以及啤酒泡沫稳定性等方面的应用现状作了概述,并探讨了其在白酒生产中的研究方向。Protease is widely used in the production of liquor,fruit wine,and beer.In this paper,the roles of protease in improving liquor yield and flavoring substance concentration,in improving the clarifying effects of wine,and in improving beer foam stability were elaborated.And its application in liquor production was discussed.

关 键 词：蛋白酶 白酒 果酒 啤酒 应用现状 研究方向 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]