微生物发酵产酯化酶在浓香型白酒品质提升中研究进展  

Research progress in esterifying enzyme produced by microbial fermentation in the quality improvement of strong-flavor Baijiu

作　　者：罗小叶[1,2] 邱树毅 王晓丹[1,2] LUO Xiaoye;QIU Shuyi;WANG Xiaodan(Guizhou Key Lab of Fermentation Engineering and Biological Pharmacy,Guizhou University,Guiyang 550025,China;School of Liquor and Food Engineering,Guizhou University,Guiyang 550025,China)

机构地区：[1]贵州大学贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州大学酿酒与食品工程学院,贵州贵阳550025

出　　处：《中国酿造》2019年第8期6-8,共3页China Brewing

基　　金：贵州省科技厅基础研究计划项目（贵大人基合字（2017）45）;中国轻工业浓香型白酒固态发酵重点实验室开放基金项目（2017JJ001）

摘　　要：该文概述酯化酶的特性,酯化酶在酯类合成中的重要作用,浓香型白酒酿造生产中微生物发酵产酯化酶在酯化大曲、黄水及酿造发酵过程中的研究应用情况。分析酯化酶对于提高浓香型白酒出酒率、优质酒率及减少用曲量等方面的积极效果,并对目前酯化酶在浓香型白酒酿造过程中存在的问题及其发展前景进行了讨论与展望,为酯化酶在浓香型白酒品质提升中的应用研究总结经验。The characteristics and importance in ester synthesis of esterification enzymes were summarized,and the research and application of esterifying enzyme produced by microbial fermentation in the brewing production of strong-flavor Baijiu in esterification Daqu,yellow water and brewing fermentation process were outlined.Then the positive effects of esterification enzyme on improving the liquor yield,high quality liquor yield and reducing the amount of Daqu used in strong flavor Baijiu were analyzed.The problems and prospects of esterifying enzyme in the brewing production of strong-flavor Baijiu were discussed,and the experience of esterifying enzyme in the quality improvement of strong-flavor Baijiu was summarized.

关 键 词：微生物 酯化酶 浓香型白酒 研究进展 

分 类 号：TS262.1[轻工技术与工程—发酵工程]