| 浓香型大曲中酶系与白酒品质的关系研究 |
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| 引用本文： | 王晓丹,班世栋,胥思霞,王荣村,沈锡翠,邱树毅. 浓香型大曲中酶系与白酒品质的关系研究[J]. 中国酿造, 2014, 0(1): 44-47 |
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| 作者姓名： | 王晓丹 班世栋 胥思霞 王荣村 沈锡翠 邱树毅 |
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| 作者单位： | [1]贵州省发酵工程与生物制药重点实验室,贵州贵阳550025 [2]贵州青酒集团有限责任公司,贵州镇远557702 [3]贵州大学生命科学学院,贵州贵阳550025 [4]贵州大学酿酒与食品工程学院,贵州贵阳550025 |
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| 基金项目： | 黔科合重大专项（[201016004号）;科技部科技支撑计划项目课题（2011BAC06812） |
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| 摘 要： | 大曲在白酒酿造中有产酒和生香的作用,而这些风味物质的形成与大曲中的酶系有很大的关系,从大曲生化性能中水解酶类、酯化酶和其他酶类与酒体中微量成分关系的分析,探讨了大曲酶系与白酒品质的关系。
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| 关 键 词： | 酶 酒质 大曲 |
Relationship between enzyme system and liquor quality in Luzhou-flavor Daqu |
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| WANG Xiaodan,BAN Shidong,XU Sixia,WANG Rongcun,SHEN Xicui,QIU Shuyi. Relationship between enzyme system and liquor quality in Luzhou-flavor Daqu[J]. China Brewing, 2014, 0(1): 44-47 |
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| Authors: | WANG Xiaodan BAN Shidong XU Sixia WANG Rongcun SHEN Xicui QIU Shuyi |
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| Affiliation: | 1.Guizhou Provincial Key Laboratory of Fermentation Engineering and Biological Pharmacy, Guiyang 550025, China; 2. Guizhou Green liquor Co., Ltd., Zhenyuan 557702, China; 3.College of Life Sciences, Guizhou University, Guiyang 550025,China; 4.School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China) |
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| Abstract: | Daqu can produce alcohol and aroma during liquor-making, and the formation of flavor substance is significantly correlated with Daqu en- zymes. This paper probes into the relationship between Daqu enzymes and liquor quality from glycoside hydrolase, esterifying enzyme, other en- zymes and micro compounds in liquor body in biological properties of Daqu. |
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| Keywords: | enzyme liquor quality Daqu |
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