红曲霉在浓香型曲酒中的生产与应用

The production and application of monascus in Luzhou-flavor 1iquor

红曲酯化霉能代谢出促进己酸与乙醇合成己酸乙酯的酯化酶,在浓香型曲酒的生产中引入红曲酯化霉菌种,制成曲,按一定比例投入曲酒的生产,在传统工艺基本不变的情况下,可较大幅度地提高曲酒中己酸乙酯的含量,同时在保证曲酒产量不降的基础上,可使曲酒浓香突出,酒体协调丰满,使曲酒优质品率提高10%以上。

The monascus could metabo1ize esterase which could promote the synthesizing of ethyl caproate. On the conditions of the less changes of traditional technology, the monascus species which introduced to the production of Luzhou-flavor 1iquor with certain proportion in grains could increase greatly the content of ethyl caproate. On the basis of the stable quality, Luzhou-flavor 1iquor could be more perfect and harmonious. Furthmore, the rate of high grade could be promoted over 10%.