摘要
以脂肪酶Novozym435作为催化剂,探索了应用脂肪酶进行白酒催陈过程不同反应条件对白酒中微量成分的影响。结果表明,Novozym435对不同酒度白酒均有明显的作用,常规作用温度及转速对催陈影响不明显,加酶量对催陈有着较强的影响。
The effects of different reaction conditions for liquor aging by lipase （Novozym 435 used as catalyst） on liquor trace compositions were investigated. The results showed that Novozym 435 had evident aging effects on liquor of different alcoholicity, conventional temperature and rotation speed had no significant effects on liquor aging, however, the addition level of Novozym 435 had strong effects on liquor aging.
出处
《酿酒科技》
2011年第9期23-28,共6页
Liquor-Making Science & Technology
基金
泸州老窖科研奖学金
编号:09ljzk03
研究生创新基金
编号:y2009017
关键词
白酒
催陈
脂肪酶
反应条件
liquor
liquor aging
lipase
reaction conditions
