摘要
研究了糖化酶对酱香型白酒发酵中杂油醇的影响,结果表明:酱香型白酒发酵中糖化酶对杂油醇生成量较大的抑制作用,和未添加糖化酶相比,糖化酶添加2×103U/g时,正丁醇、正丙醇、2-丁醇、异戊醇、异丁醇分别降低了57.22%、43.92%、72.38%、44.38%和90.75%,杂油醇总量降低了48.28%,添加糖化酶对控制酱香型白酒发酵产生杂油醇效果明显。
The effect of saccharification enzyme on fusel oil in wine was studied. The results showed that the saccharication enzyme could inhibit the producing of fusel oil. When the adding content of saccharification enzyme was 2×10^3 U/g, the contents of n-butyl alcohol, propanol, butanol, isoamyl 2 alcohol and isobutyl alcohol were decreased by 57.22%, 43.92%, 72.38%, 44.38% and 90.75%, respectively. Miscellaneous alcohol gross reduced by 48.28% compared with that without adding saccharifying enzyme. The results indicate that fusel oil in wine could be inhibited obviously through adding saccharifying enzyme.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第1期73-76,共4页
Modern Food Science and Technology
关键词
白酒
糖化酶
杂油醇
fermentation
fusel oil
saccharifying enzyme
