几种不同生物酶发酵生物酯化液的试验研究  

Study on the Fermentation of Bioesterification Liquid by Several Different Enzymes

作　　者：许玲 于盼盼 于文娟 董乔娟 白秀彬 赵纪文 XU Ling;YU Panpan;YU Wenjuan;Dong Qiaojuan;BAI Xiubin;ZHAO Jiwen(Shandong Bandaojing Co.,Ltd.,Gaoqing 256300,Shandong,China)

机构地区：[1]山东扳倒井股份有限公司,山东高青256300

出　　处：《酿酒》2020年第3期30-32,共3页Liquor Making

基　　金：国家重点研发计划资助项目(2016YFD0400502)。

摘　　要：利用不同生物酶(主要利用酯化力)对固态白酒发酵产生的黄水、酒尾和二级酒进行二次发酵,将有机酸等成分与乙醇催化合成为酯类,提高原酒质量,满足酒体设计需求。结果表明,用扳倒井自制中高温大曲作为酶制剂进行生物酯化,发酵22天时产生的酒液粮糟香、酯香明显,风格质量最好。其次是用酯化红曲发酵27天的酒液绵甜感较好。This research mainly uses different biological enzymes(mainly using esterification power)to ferment the huangshui fluid,last distillate and secondary liquor produced by the solid liquor fermentation for the second time,and catalyzes the organic acids and ethanol to synthesize esters,so as to improve the quality of the original liquor and meet the needs of liquor design.The results showed that when the Daqu was used as enzyme preparation for bioesterification,the liquor produced by fermentation for 22 days had the best flavor and quality.Secondly,the liquor fermented by esterified red koji for 27 days had a better soft and sweet taste.

关 键 词：生物酶 酯化 酯化液 

分 类 号：TQ925[轻工技术与工程—发酵工程] TS261.2