不同酶催化酿造生料白酒研究进展  

Research Progress of Different Enzyme Catalyzed Brewing of Uncooked Baijiu

作　　者：刘占奇 李俊薇 毛从兴 孙琳 李梦 董孝元 LIU Zhanqi;LI Junwei;MAO Congxing;SUN Lin;LI Meng;DONG Xiaoyuan

机构地区：[1]黄鹤楼酒业(咸宁)有限公司,湖北咸宁437000 [2]武汉雅仕博科技有限公司,湖北武汉430050

出　　处：《酿酒》2022年第2期93-94,共2页Liquor Making

摘　　要：在用玉米、高粱、小麦三种粮食进行液态法发酵生产白酒的工艺中,选择香霸和红曲酶单一或混合使用来催化生料白酒的酿造过程,通过测定白酒基酒的产酯含量以及基酒感官评审评定结果来指导液态法白酒的生产。实验结果表明,在相同的酶料比、培养时间和培养温度的条件下,同时使用香霸和红曲酶可以使白酒中总酯提高65%~175%,乙酸乙酯的含量是添加单一酶白酒的8倍。本实验结果为企业降低生产成本、改良白酒品质提供了理论支持,为今后的企业腾飞助力。In the process of liquor fermentation production of liquor from corn,sorghum,and wheat,the use of Xiangba and Monascus enzyme alone or in combination is selected to catalyze the brewing process of raw liquor.The production of baijiu was guided by the determination of ester content and the result of sensory evaluation of base liquor.The experimental results showed that under the same conditions of enzyme material ratio,culture time and culture temperature,using Xiangba and Monascus enzyme at the same time can increase the total esters in liquor by 65%-175%.The ethyl acetate content was 8 times higher than that of liquor with single enzyme.The results of this experiment provide theoretical support for enterprises to reduce production costs and improve the quality of liquor,and help enterprises to take off in the future.

关 键 词：液态法白酒 感官评审 酶 总酯 乙酸乙酯 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]