白酒酿造中酯酶及己酸乙酯的研究进展

Research Progress on Esterase and Ethyl Caproate in Liquor Making

酯酶是一种应用极为广泛的工业酶,被广泛应用于食品,化工,医药、军工及环保等领域中,尤其在白酒酿造业。产生酯酶的微生物种类繁多,涵盖了酵母菌,霉菌及细菌等67个种属。己酸乙酯是浓香型白酒的特征香气成分,其含量的高低直接决定了浓香型白酒的评级,其合成途经主要是己酸、乙醇在酯化酶的催化下合成的。现有的固态法浓香型白酒酿造工艺还是遵循着传统的酿造工艺,虽有改进,但仍存在生产机械化水平低、劳动强度大、操作环境差、招收工人难等缺点,而液态法浓香型白酒虽有成效,但酿造的浓香型白酒口味淡薄,风味物质少而风味差,因此,固态法机械化酿造浓香型白酒工艺的研发是未来酿造浓香型白酒的新趋势。

Esterase is a widely industrial enzyme, it is widely used in food, chemical, pharmaceutical, military and environmental protection and other fields, especially in the China brewing industry. There are a wide variety of microorganisms that can produce esterases, these microbes include 67 species of yeast, mold and bacteria. Ethyl caproate is the characteristic aroma component of Luzhou-flavor liquor, and its content determine directly the grade of Luzhou-flavor liquor. It is synthesized by hexanoic acid and ethanol catalyzed by esterase. The solid-state flavor-type liquor brewing process existed are still abide by the traditional brewing process, although the brewing process have been improved, but it has still existing a lot of disadvantage, eg： low level of production mechanization, labor intensity, poor operating environment, recruit workers ect. The Submerged fermentation of Luzhou-flavor liquor is very effective, but the Luzhou-flavor taste is weak, and its flavor substences is poor. therefore, The development of Luzhou flavor liquor by mechanized fermentation is a new trend of brewing Luzhou flavor liquor in the future.