【摘要】 在豉香型白酒的发酵过程中,高级脂肪酸乙酯的形成机理分三个阶段,第一阶段大米和曲中的黄豆作为原料在酵母的作用下产生高级脂肪酸乙酯;第二阶段主要通过醪液中各种酶的作用下,生物合成脂肪酸,然后脂肪酸与乙醇酯化成高级脂肪酸乙酯;第三阶段高级脂肪酸乙酯在酸性环境中水解成高级脂肪酸和乙醇,脂肪含量高的原料生成的高级脂肪酸乙酯多,含有较多的有机氮源的原料,对发酵过程高级脂肪酸乙酯的形成有促进作用。更多还原

【Abstract】 The course of fermentation in Soybean-flavor Liquor,the formation mechanism of higher fatty acid ethyl ester distribute three stages: The first stage,the rice and the Soybeans of big caky starter used as fermentation materials,on the fermentation of yeast,the higher fatty acid ethyl ester is formed;The second stage,on the influence of various enzyme,fatty acid is biosynthesized,then fatty acid and alcohol esterify as higher fatty acid ethyl ester;The third stage,higher fatty acid ethyl ester is hydrolyzed as higher fatty acid and alcohol in the acidity conditions.The more fat of the fermentation materials,the more of the higher fatty acid ethyl ester.The more organic nitrogen of the fermentation materials,can promote the formation of higher fatty acid ethyl ester.更多还原