酿酒大曲中酯化红曲的分离及应用  

Isolation and Application of Esterifying Monascus in the Liquor Making Koji

作　　者：李绍亮 李亚凤[2] 李学思 

机构地区：[1]河南省宋河酒业股份有限公司,河南鹿邑477265 [2]兰州大学,甘肃兰州730000

出　　处：《酿酒》2014年第2期32-39,共8页Liquor Making

摘　　要：从优质大曲中筛选分离了具有出超强酯化功能的红曲酯化菌,并将其应用于原酒酿造和黄浆水酯化生产。用于原酒生产时,即在保持传统酿酒工艺的基础上加入红曲酯化菌种参与酒醅发酵,生产的原酒更具有"窖香突出,幽雅细腻,酒体醇厚,回味悠长"之特点;而将其应用于黄浆水酯化研究也取得突破性的进展,加入红曲酯化菌生产的酯化液中已酸乙酯、乳酸乙酯均有较大的提升,将这种酯化液用于原酒生产,不仅改善酒体风格,提高原酒产量,而且可以大大提高酒的优质品率,实现了酿酒副产物的综合利用,提高了行业竞争力。Monascus with super esterifying ability was isolated from good quality koji and was applied in the production of raw liquor and serofluid esterification. Based on the traditional liquor making process, the addition of esterifying Monascus in fermented grain to participate fermentation made the raw liquor with better characteristics of prominent cellar fragrance, elegance and fineness, mellow liquor and longer aftertaste. A breakthrough was also made when this strain was applied in serofluid esterifieation. Both ethyl capronate and ethyl lactate are greatly improved in esterifying liquid with the addition of esterifying Monascus. Application of this liquid in the raw liquor production, not only improved the style of the liquor body and productivity of raw liquor, but also increased the rate of good liquor which realized the comprehensive utilization of by-products of liquor and improved industry competitiveness.

关 键 词：酿酒 大曲 酯化红曲 分离 应用 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]