摘要
酯类物质对白酒风味具有重要影响,大多数酯类具有水果芳香,是形成白酒香气和区分白酒香型的主要成分之一。本文对白酒中的重要酯类物质进行了简要总结,并综述了白酒中酯类物质形成的主要途径,产酯微生物的生长代谢,酯化酶的催化作用,以及白酒在贮存老熟过程中的化学变化,旨在为白酒中酯类物质的研究提供相关参考,为白酒生产企业优化生产方案、提升白酒品质奠定理论基础。
Esters have important influence on the flavor of Baijiu.Most esters have fruit aroma,and are the main components of Bai-jiu aroma and indicators of Baijiu flavor types.In this paper,the important esters in Baijiu are introduced briefly,and the main forma-tion paths of esters in Baijiu are summarized,including metabolism of ester-producing microorganisms,catalysis of esterifying en-zymes,and chemical changes during storage and aging of Baijiu.This paper aims to provide reference for the study of esters in Bai-jiu,and lay a theoretical foundation for Baijiu distilleries to optimize the production plan and improve the quality of Baijiu.
作者
丁力杰
唐云
赵亚雄
郇丹
王婷
郭丽
王茹
DING Lijie;TANG Yun;ZHAO Yaxiong;HUAN Dan;WANG Ting;GUO Li;WANG Ru(Jinhui Liquor Co.Ltd.,Longnan,Gansu 742308,China)
出处
《酿酒科技》
2024年第3期91-100,107,共11页
Liquor-Making Science & Technology
关键词
白酒
酯类物质
产酯微生物
酯化酶
Baijiu
esters
ester-producing microorganisms
esterifying enzymes
