【摘要】 白酒工业中使用的酶主要是α-淀粉酶、糖化酶、纤维素酶、蛋白酶、酯化酶等,广泛应用于白酒的制曲、发酵、蒸粮蒸酒、勾兑和丢糟利用等生产环节,对提高出酒率和改善酒的品质及增加浓香型白酒主体香成分发挥了重要作用。白酒的发酵是多种微生物形成的多酶体系,目前对白酒发酵酶和酶系统的深入认识还比较少,对外加酶作用的最适工艺条件和提高酶制剂的协同作用效率仍然方兴未艾,复合酶制剂的应用是发展的主要方向。(孙悟)更多还原

【Abstract】 The enzyme used in liquor-making industry mainly include α- amylase, saccharifying enzyme, cellulose, protease and esterifying enzyme etc. Those enzymes are widely used in every production procedures such as starter-making, fermentation, grains steaming and liquor steaming, blending, and reuse of distiller’s grains etc., which play important roles in increasing liquor yield and improving liquor quality and adding main flavoring components in Luzhou-flavor liquor. Liquor fermentation is a multiple-enzymes action system and its mechanism is still unclear. The research on the optimal technical conditions for enzyme addition and the techniques to advance zymin functions is booming. The application of complex zymin is considered as the main development trend in the future. (Tran. by YUE Yang)更多还原