摘要
从20多个大曲、酒醅中分离、纯化得一株具有高酯化性能的红曲霉M-6,其最佳酯化条件为:时间30d,温度35℃,pH 3.5,酒精度10%(v/v)。在酿酒生产试用中,加红曲霉M-6生产的麸曲发酵酒比对照酒己酸乙酯高2倍多;在西凤浓香酒生产中试用效果比较明显,产酒己酸乙酯增高,酒窖香纯正浓郁、酒体醇厚爽净、回味好,质量优于对照样。(孙悟)
A monascus strain of high esterifying power （M-6） was successfully isolated from more than 20 kinds of Daqu and fermented grains and the best esterification conditions of M-6 were as follows： 30 d esterification, temperature at 35℃, pH value as 3.5, and alcohol content as 10 %（v/v）. Ethyl caproate content in fermenting liquor （produced by addition of M-6） was over two times of that in contrast liquor. The trial use of M-6 in Xifeng Luzhou-flavor liquor had achieved satisfactory effects compared with contrast samples： evident increment of ethyl caproate content, pure and mellow liquor flavor, enjoyable liquor aftertaste and clean liquor body, and better liquor quality.
出处
《酿酒科技》
北大核心
2006年第5期52-54,共3页
Liquor-Making Science & Technology
关键词
红曲霉
高酯化力
西凤浓香调味酒
生产试用
monascus
high esterifying power
Xifeng Luzhou-flavor blending liquor
trial application
