红曲霉对特香型白酒风味风格物质影响  

Influence of Monascus on the style and flavor components of special-flavor liquor

作　　者：余伟民[1] 曾志[1] 吴生文[1] 章肇敏[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》2012年第3期87-91,共5页China Brewing

基　　金：江西省科技支撑计划项目(2009BGA02800)分支项目

摘　　要：在特香型白酒生产中,入池发酵的酒醅添加一定比例的红曲霉,总酯总酸含量最高可分别增长52.81%和39.4%;醇类的含量会适当增加;降低醛类的含量;经品评不会改变特香型酒的风味风格,可使酒体丰满,香气协调。In the production of special-flavor liquor,a certain percentage of Monascus was added into fermentation pit in the distiller grains.The results showed that,when Monascus was applied,the maximum total ester content and total acid content increased by 52.81% and 39.4%,respectively,and alcohol content increased appropriately,while aldehydes content reduced.The special-flavor liquor style would not change,and it could be more perfect and harmonious.

关 键 词：红曲霉 特香型白酒 风味 风格 

分 类 号：TS261.1[轻工技术与工程—发酵工程]