| 脂肪酶应用于白酒催陈的初探 |
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| 引用本文： | 吴华昌,由耀辉,卢中明,邓静,周小龙. 脂肪酶应用于白酒催陈的初探[J]. 中国酿造, 2011, 0(3) |
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| 作者姓名： | 吴华昌 由耀辉 卢中明 邓静 周小龙 |
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| 作者单位： | 1. 四川理工学院,生物工程学院,四川,自贡,643000
2. 泸州老窖股份有限公司,四川,泸州,646000 |
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| 基金项目： | 泸州老窖科研奖学金，研究生创新基金 |
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| 摘 要： | 白酒催陈过程中最重要且耗时最长的环节是酸酯醇的平衡,利用脂肪酶只改变反应的动力学平衡而不能改变热力学平衡及催化作用特点,拟筛选合适的脂肪酶应用于白酒老熟中,以缩短老熟时间,并对其可行性进行探讨.通过在白酒中添加不同种类的脂肪酶,发现添加Novozym435的酒中,总酯变化幅度较为明显,且作用5h后,酶活保持50%左右.初步证明了脂肪酶应用于白酒催陈中的可能性,提出了一种新的白酒催陈思路.
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| 关 键 词： | 白酒催陈 脂肪酶 酸酯醇的平衡 |
Application of lipase in the aging of liquor |
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| WU Huachang,YOU Yaohui,LU Zhongming,DENG Jing,ZHOU Xiaolong. Application of lipase in the aging of liquor[J]. China Brewing, 2011, 0(3) |
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| Authors: | WU Huachang YOU Yaohui LU Zhongming DENG Jing ZHOU Xiaolong |
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| Affiliation: | WU Huachang~1,YOU Yaohui~1,LU Zhongming~2,DENG Jing~1,ZHOU Xiaolong~1 (1.Department of Bioengineering,Sichuan University of Science & Engineering,Zigong 643000,China,2.Luzhou Laojiao Co.,Ltd.,Luzhou 64600,China) |
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| Abstract: | The most important and time-consuming process in the liquor aging is the balance of acid,alcohol and esters.Application of lipase can only change kinetic balance;however,can not change the thermodynamic equilibrium.Selection of suitable lipase used in the aging liquor can shorten the aging time.By adding different types of liquor lipase,it was found that Novozym 435 was better choice,which could greatly change the total esters. 50%activity of enzyme could be maintained after 5h.These results indicated that ... |
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| Keywords: | liquor aging lipase balance of acid ester alcohol |
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