浓香型白酒酯化液的研究进展  

Research progress of Luzhou-flavor Baijiu esterifying liquid

作　　者：李河[1] 张宿义[2] 敖宗华[2] 丁海龙[2] 杨艳 李德林 罗杰 苏占元 王超[1] 毛洪川[5] 

机构地区：[1]四川理工学院生物工程学院,四川自贡643000 [2]泸州老窖股份有限公司,四川泸州646003 [3]泸州保诺生物科技有限公司,四川泸州646006 [4]国家酒类及加工食品质量监督检验中心泸州实验室,四川泸州646000 [5]西南科技大学生命科学与工程学院,四川绵阳621000

出　　处：《中国酿造》2016年第8期5-8,共4页China Brewing

基　　金：四川省科技厅应用基础项目(2016JY0025)

摘　　要：浓香型白酒酯化液是在酯化酶技术的理论基础上,利用现代微生物技术和发酵工程技术将酒尾、黄水、底锅水等酿造副产物中的有机酸类、醇类等在酯化酶的作用下转化为富含以己酸乙酯为主的白酒香味成分的混合液。现在通过人为的控制酯化条件,利用黄水、酒尾等发酵副产物制备酯化液的反应技术在大部分白酒厂中都有应用。该文综述了浓香型白酒酯化液的生产原料、发酵条件、应用方式和效益分析,并分析了目前酯化液研究存在的问题,对其应用前景进行了展望,旨在为浓香型白酒酯化液的高效生产和利用提供一定的依据。Luzhou-flavor Baijiu （liquor） esterifying liquid is based on the theory of esterifying enzyme technology, using modem microbiological tech- niques and fermentation engineering technology to transform organic acids, alcohols in distillation tails, Huangshui, bottom pot water and brewing by-products into liquor flavoring components mixture that is rich in caproic acid ethyl ester as the main ingredients by esterifying enzyme. Now artifi- cially controlling the esterification conditions, the by-product Huangshui fluid and distillation tails fermentation preparation of esterifying liquid reac- tion technology are used in most of the Baijiu distillery. The production of raw materials, fermentation conditions and ways of application and benefit analysis of Luzhou-flavor Ba^jiu esterifying liquid were summarized, and the problems existing in the current research esterifying liquid were ana- lyzed, its application foreground was prospected, in order to provide a certain basis for Luzhou-flavor Baijiu esterifying liquid efficient production and utilization.

关 键 词：浓香型白酒 酯化液 研究进展 

分 类 号：S262.3[农业科学—农业水土工程]