红曲霉在传统白酒中的生产与应用

研究发现,红曲酯化霉能代谢出促进乙酸乙酯、己酸乙酯、乳酸乙酯等合成的酯化酶,将红曲酯化霉菌种制成酶制剂或制成曲,选取5个传统白酒酿酒窖池作为试验窖池,附近的3个窖池作为对比窖池,分别按照0.5%、1%、2%用量比例添加红曲霉。窖池经发酵蒸馏后,对基酒样品进行理化和色谱分析。实验表明,按1%比例投入酿酒生产,在传统工艺基本不变的情况下,可提高出酒率1.5%,提高曲酒中总酸总酯的含量13.2%,使酒清香突出,酒体协调丰满爽净,产品质量大幅提升。

Production and Application of Monascus in Traditional Liquor

Studies have found that Monascus can produce esterifying enzyme, which promotes the synthesis of ethyl acetate, ethyl caproate, ethyllactate,etc.Inthisexperiment,Monascusisusedinmakingenzymicpreparationsoryeast,whichareaddedintofivetraditionalliquor test pits and three other adjacent pits used as comparison, at the ratio of 5.0%, 1%, 2%respectively. After fermentation and distillation, samples taken from liquor bases are analysed through physicochemical and chromatographic methods. Experiment shows, when added in manufacture at the ratio of 1%, Monascus can promote liquor yield and content of total acids and esters to increase 1.5% and 13.2%separately, strengthening the aroma, making the liquor well-balanced and full-bodied, as well as advancing its quality.