纤维素酶对大曲酒风味物质影响的探讨  

Investigation on the influence of cellulase on the flavor substances of the Daqu liquor

作　　者：李旭晖[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：《中国酿造》2011年第6期80-83,共4页China Brewing

基　　金：江西省科技支撑计划项目(2009BGA02800)

摘　　要：探讨了固态发酵工艺中纤维素酶对大曲酒中醛、醇、有机酸、酯等风味物质的影响。结果表明,发酵酒醅中纤维素酶添加量为10FPU/kg(糟)时,所产酒的醛类物质、杂醇油含量最低,而四大乙酯及丙酸乙酯含量较高,对应酸的含量也高。当纤维素酶添加量为30FPU/kg～50FPU/kg(糟)时,所产酒的风格突出、口感较好。The influence of cellulase on the flavor substances, include aldehydes, ethanol, organic acids, esters in Daqu liquor in the solid-state fermentation process were investigated. The research show that when the addition of cellulase reached 10FPU/kg（distiller grains） in fermenting grains, the content of aldehydes and fusel oil in liquor were the lowest, while content of four main ethyl esters and ethyl propionate as well as relative acids were higher. Through sensory evaluation, it was founded that when the addition of cellulase reached 30FPU/kg-50FPU/kg（distiller grains）, it highlights the Daqu liquor style features and taste better.

关 键 词：纤维素酶 固态发酵 大曲酒 风味物质 

分 类 号：TS262.3[轻工技术与工程—发酵工程]