摘要
利用红曲霉在产酯生香方面的优势,结合生物工程技术将酿酒车间的黄水、尾水和底锅水等酿酒副产物通过配方优化试验制成仰韶生物酯化液,使其中的酸、酯、醇等多种有机成分经过催化发酵成为酯类,丰富了白酒的香味成分。仰韶生物酯化液分别应用在丢糟串蒸、丢糟发酵、窖池养护等方面,从品质提升角度对仰韶陶融型丢糟进行研究,从而达到提高丢糟酒丰满度的目的。通过试验,得出最佳酯化液配方,最后通过GC9790气相色谱分析和感官品评,找出生物酯化液提高丢糟酒酒体丰满度的技术路线。
With the advantages of Monascus in ester-producing and aroma-producing,the liquor-making byproducts in workshop including yellow water,tail water and pot bottom water etc.were used for the preparation of Yangshao biological esterifying liquid by use of bioengineering techniques.The multiple organic components such as acids,esters,and alcohols etc.eventually turned into ester compounds through catalytic fermentation,which could enrich liquor flavoring components.The prepared biological esterifying liquid was then used in cross-steaming of spent grains,fermentation of spent grains,and pit maintenance etc.respectively.The corresponding techniques were explored.The optimum preparation formula of the esterifying liquid was obtained through the experiments.In addition,the technical route of improving the fullness of liquor produced by spent grains was determined through GC9790 analysis and sensory evaluation.
作者
苏晓丽
樊建辉
张振科
陈家洛
SU Xiaoli;FAN Jianhui;ZHANG Zhenke;CHEN Jialuo(Yangshao Distillery Co.Ltd.,Mianchi,Henan 472400,China)
出处
《酿酒科技》
2019年第11期43-48,共6页
Liquor-Making Science & Technology
关键词
仰韶生物酯化液
黄水
尾水
底锅水
红曲霉
香味成分
Yangshao biological esterifying liquid
yellow water
tail water
pot bottom water
Monascus
flavoring components
