摘要
在白酒的酿造过程中,其所含的的风味物质成分主要影响着白酒的风格,其风味物质中的微量成分决定着白酒的风格。对白酒酿造过程中微量成分进行分析检测,已经知道了包括酯类、醇类、酸类、氨基酸类、羟基化合物、缩醛、醚类等微量物质。在白酒酿造过程中,脂肪酶,纤维素酶等对这些微量的成分的直接影响作用可以产生白酒不同的风格和口感。因此,本文综述了近年来脂肪酶、纤维素酶在白酒风味物质上影响的研究。
In the process of brewing of liquor,its flavor composition mainly affect the style of wine.The flavor substances in trace element decides the style of wine.Analysis of trace elements in liquor brewing process,already know the including esters,alcohols,acids,amino acids,hydroxyl compounds,trace substances acetal,ethers,etc.In wine brewing process,lipase,cellulase and so on directly affect the effect of these trace elements can produce different style and liquor taste.therefore,This paper reviews the lipase and cellulase in recent years,research on the effects of lipase and cellulase on liquor flavor substances
出处
《河南科技》
2013年第10X期200-200,共1页
Henan Science and Technology
关键词
白酒
脂肪酶
纤维素酶
风味物质
Chinese liquor
Cellulase
Lipase
Flavor substances
