摘要
对大曲中酶类的组成、几种主要酶类的研究现状作了全面分析。列举了浓香型大曲中部份酶的含量。作者认为 ,应逐步弄清大曲质量指标与实际生产应用的关系 ,加强大曲质量体系建立的研究 ,强化大曲中酯化酶、酸性蛋白酶。
Kinds of Daqu enzyme were analyzed in this article.The chief enzyme's content of Lu-zhou flavor Daqu were described in detail.The author considered that the relation between Daqu and Chinese spirit quality could be made clear.The establish of Daqu's quality system and the application of ester-producing enzyme,acid proteinase,cellulosease and xylanohydrolase could be lucubrated.
出处
《酿酒》
CAS
2000年第3期35-40,共6页
Liquor Making
