摘要
对红曲霉进行优选、优育,以麸皮为原料进行培养,从而得到酯化力为220m g g/.100h的酯化红曲。将其应用于酿酒生产,能明显提高成品酒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。
Quality monascus strain was selected and cultured with bran husk as raw materials to produce estenrymg monascus （esterifying power as 220mg/g·100 h）. The application of such esterifying monascus in liquor production could evidently increase total ester content and ethyl caproate content in product liquor and the product liquor had mellow and pure taste with enjoyable aftertaste. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2005年第9期36-37,共2页
Liquor-Making Science & Technology
关键词
白酒
酯化红曲霉
酿酒
生产应用
liquor
esterifying monascus
liquor production
production application
