摘要
酯类化合物是白酒中最重要的一类风味物质,其含量和量比关系决定白酒的品质和风格。本文论述了白酒酿造过程中酯类化合物形成的途径,包括微生物代谢生成、酯化酶催化合成和化学合成三部分。深入了解白酒发酵过程中酯类物质代谢与合成的机制,明确白酒生产企业实际发酵过程中酯类物质的形成规律,对指导白酒生产、提高白酒酯类物质的含量、改善白酒品质具有重要意义。
Ester compounds are the most important flavor substances in Baijiu,and their content and ratio determine the quality and style of Baijiu.In this paper,the formation paths of ester compounds in the production process of Baijiu are discussed,including microbial metabolism,esterification enzyme catalyzed synthesis and chemical synthesis.It is of great significance to understand the metabolism and synthesis mechanism of ester compounds in Baijiu,and to clarify the formation law of ester compounds in the actual production process of Baijiu in distilleries,so as to guide the production of Baijiu,improve the content of ester compounds in Baijiu,and improve Baijiu quality.
作者
肖冬光
XIAO Dongguang(College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)
出处
《酿酒科技》
2022年第9期17-24,共8页
Liquor-Making Science & Technology
基金
国家自然科学基金(31471724、31771969)。
关键词
白酒
酯类化合物
酯化酶
形成机理
Baijiu
ester compounds
esterification enzyme
formation mechanism
