摘要
中国名白酒发酵在窖内完成生酯,不仅生酯缓慢,而且生酯量受限。酯化酶技术采用酶工程方法,酶在溶剂中反应,使酸、醇直接在酯酶作用下催化生成酸酯,其生成香酯过程在酒窖外进行,生酯量高出窖内生酯量的数十倍,香酯液用于白酒增酯,提高酒质。
During the fermentation of Chinese famous liquors,the ester-producing process finished in the fermentation pits and the method had the disadvantages including labored ester-producing process and limitation of ester-producing quantity.Esterified enzyme technique had adopted enzyme-engineering method.The reaction of enzyme in solvent could directly transform acids and alcohols into acid ester by esterase action,and the process of the formation of flavoring esters took place outside pits.The ester-producing quantity was several times higher than that in the fermentation pits.The application of flavoring ester liquid could increase ester quantity in liquor and improve liquor quality.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第5期32-32,26,共2页
Liquor-Making Science & Technology
关键词
白酒质量
酯化酶
酶工程技术
香酯液
liquor quality
esterified enzyme
enzyme engineering
ester liquid
