摘要
白酒催陈过程中最重要且耗时最长的环节是酸酯醇的平衡,利用脂肪酶只改变反应的动力学平衡而不能改变热力学平衡及催化作用特点,拟筛选合适的脂肪酶应用于白酒老熟中,以缩短老熟时间,并对其可行性进行探讨。通过在白酒中添加不同种类的脂肪酶,发现添加Novozym435的酒中,总酯变化幅度较为明显,且作用5h后,酶活保持50%左右。初步证明了脂肪酶应用于白酒催陈中的可能性,提出了一种新的白酒催陈思路。
The most important and time-consuming process in the liquor aging is the balance of acid, alcohol and esters. Application of lipase can only change kinetic balance; however, can not change the thermodynamic equilibrium. Selection of suitable lipase used in the aging liquor can shorten the aging time. By adding different types of liquor lipase, it was found that Novozym 435 was better choice, which could greatly change the total esters. 50% activity of enzyme could be maintained after 5h. These results indicated that lipase could be used in the aging of liquor.
出处
《中国酿造》
CAS
北大核心
2011年第3期75-77,共3页
China Brewing
基金
泸州老窖科研奖学金(091jzk03)
研究生创新基金(y2009017)
关键词
白酒催陈
脂肪酶
酸酯醇的平衡
liquor aging
lipase
balance of acid ester alcohol
