特型大曲蛋白酶活力对特型酒微量成分影响的研究  

Investigation on the Effects of Protease Activity of Special-type Daqu on Trace Components of Site-type Liquor

作　　者：吴生文[1] 张志刚[1] 陈飞[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8期24-27,共4页Liquor-Making Science & Technology

基　　金：江西省科技支撑计划项目(项目编号:2009BGA02800)分支项目

摘　　要：研究了特型酒生产中特型大曲蛋白酶活力对特型酒醛、有机酸、酯、醇等呈香呈味物质的影响。结果表明,入池发酵酒醅中蛋白酶活力达到2～5 U/g糟时,所产酒的醛类物质、杂醇油含量较低,四大酯及丙酸乙酯含量较高,对应酸的含量也高;感官评定结果表明,此条件下所产酒的风格突出、口感较好、诸味谐调。The effects ofprotease activity of site-type Daqu on trace components of site-type liquor including aldehydes, organic acids, esters and alcohols were investigated.The results were as follows： as protease activity in fermented grains reached 2-5 U/g（fermented grains）, the content of aldehydes and fusel oil in the produced liquor was lower, and the conent of four main esters and ethyl propionate anti the corresponding acids were relatively higher. Sensory evaluation results suggested the produced liquor had good taste and harmonious styles under such eonditions.

关 键 词：特型大曲 蛋白酶活力 特型酒 微量成分 

分 类 号：TS262.3[轻工技术与工程—发酵工程] Q55[轻工技术与工程—食品科学与工程]