红曲霉在我国白酒生产中的作用

The role of Monacus anka in Chinese liquor production

红曲霉具有丰富的代谢产物———酶类,具有宽泛的适应性。红曲霉用于我国酿酒历史久远,近年来,在白酒生产中应用愈来愈广泛,在浓香型白酒发酵中能大幅提高己酸乙酯含量,平衡四大酯关系作用显著;在清香类型白酒发酵中能大幅提高乙酸乙酯含量,丰富口感,效果明显。

Monascus has abundant metabolites - Enzymes, and it has a wide adaptability. Monascus has a long history being used in winemaking in China. For nearly 30 years, the applications of Monascus used in liquor production are becoming wider and wider, it can substantially increase the content of ethyl caproate in Luzhou-flavor liquor fermentation, and plays significantly in balancing the four ester relationship; in the fermentation of Fragrance-types of liquor, it can significantly improve the level of ethyl acetate, rich the taste, and the effects are quite obvious.