试论红曲霉在传统白酒中的生产与应用

在传统白酒中,以己酸乙酯为主的酯类成分,对酒质的等级有较为明显的影响.相比于目前广泛使用的乙酸菌、红曲霉菌可以促使己酸、乙醇进行酯化反应,生成己酸乙酯,因此对白酒提质有良好效果.从斜面培养、扩大培养等方面,介绍了制作红曲霉的工艺流程,随后采用对比法,分析了红曲霉菌对于基酒中总酸、总酯、出酒率以及己酸乙酯、乙酸乙酯等各类...

Discussion on Production and Application of Monascus in Traditional Baijiu

In traditional Baijiu,esters mainly composed of ethyl caproate which has an obvious impact on the quality degree of Baijiu.Compared with the currently widely used acetogen,Monascus can promote the esterification reaction of caproic acid and ethanol to produce ethyl caproate,therefore it has a good effect on the improvement of Baijiu quality.From the aspects of slant culture and expanding culture,the process of Monascus making was introduced.Then,the comparison method was used to analyze the effect of Monascus on the total acids,total esters,liquor yield,and various ingredients such as ethyl caproate and ethyl acetate,etc.in the base liquor.The experimental results showed that the addition and use of Monascus has a significant effect on improving the quality of traditional Baijiu.