木聚糖酶在特型酒生产中的应用

Application of Xylanase in the Production of Saint Liquor

探讨了固态发酵工艺中木聚糖酶对特型酒中醛、醇、有机酸、酯等风味物质的影响。结果表明,入池发酵酒醅中木聚糖酶添加量为500 U/kg糟时,所产酒的醛类物质、杂醇油含量最低,四大乙酯及丙酸乙酯含量较高,对应酸的含量也高。当木聚糖酶添加量为200 U/kg糟时,所产酒的风格突出、口感较好。

The effects of xylanase on the flavoring substances in Saint liquor including aldehydes, ethanol,organic acids and esters etc. were in- vestigated. As the addition level of xylanase in fermented grains was 500 U/kg distiller grains, the content of aldehydes and fusel oil in the produced liquor was the lowest, the content of four main ethyl esters and ethyl propionateas were comparatively higher, and the content of corresponding acids was also higher. As the addition level ofxylanase was 200 U/kg distiller grains in fermented grains, the produced liquor had good taste and specific styles.