摘要
对红曲霉菌进行分离、优选、选育,以麸皮为原料进行了纯种培养的探讨,从而得到酯化力220mg/(g.100h)的酯化红曲,应用于酿酒明显提高了成品酒的总酯及己酸乙酯含量,生产的成品酒窖香纯正浓郁、酒体醇厚爽净,回味悠长。
The esteriflcation activity of the esterifled Monascus spp. cultured in bran after isolation, optimization and breeding could reach 220 mg/（g· 100 h）. The content of total esters and ethyl caproate in the end product were improved apparently. Furthermore, the liquor had full-bodied smell and enjoyable flavor.
出处
《中国酿造》
CAS
北大核心
2006年第3期54-55,共2页
China Brewing
关键词
酯化酶
红曲霉
高酯调味酒
esterase
Monascus spp.
high ester seasoning wine
