酯化红曲在浓香型白酒生产中的应用  

Application of Esterifing Hongqu in Luzhou-flavor Liquor Production

作　　者：蒋育萌 吴成全 

机构地区：[1]重庆诗仙太白酒业有限公司,重庆404047

出　　处：《酿酒科技》2011年第12期70-72,共3页Liquor-Making Science & Technology

摘　　要：红曲霉胞外脂酶具有较强催化己酸乙酯合成的能力,为了更进一步探讨多维发酵的有效途径,重庆诗仙太白酒业在普通窖、双轮窖、半年窖发酵粮糟中加入酯化红曲,进行生产应用试验研究。结果表明,酯化红曲的应用使基酒中己酸乙酯的含量提高0.35～0.58 g/L,综合优级品率提高21%～25%,提高优质酒率效果明显,其经济效益显著。Extracellular lipase ofMonascus fulginosus has strong catalysis capabilities on ethyl caproate synthesis. To further explore the optimum fermentation by diversiform microbes, we had added esterifing Hongqu in fermented grains of new pit, double-turn bottom pit and half-year pit in Shixian Taibai Liquor Industry Co.Ltd. for trial production. The results showed that the application of esterifing Hongqu could increase ethyl caproate content in base liquor by 0.35 -0.58 g/L and enhance quality liquor percentage by 21%-25 % and produce satisfactory economic benefits.

关 键 词：浓香型白酒 酯化红曲 多维共酵 己酸乙酯 优质品率 

分 类 号：TS262.31[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]