【正文】 e wine yield and liquor Hong gas has greatly improved the economic efficiency of the liquor industry with a variety of secondary metabolites of Monascus into the wine, the wine camp The value of raising health improved, more conducive to the development of a new liquor product is currently not much for Monascus in the liquor industry, we should seize this opportunity to conduct indepth study of its application, to open up China39。s yeast, often isolated from Monascus, especially bran liquor brewing Fen Fen Daqu saccharification and fermentation agent, add Monascus made not add Monascus saccharification and fermentation agent out more wine, more lasting aroma and aftertaste have a greater increase in total esters and total acid content in the lingering wine. red yeast crude enzyme preparation in the liquor Monascus produce a variety of intracellular extracellular enzymes, such as protease ester enzyme amylase glucoamylase fermentation of Monascus culture crude extract, you can get a crude enzyme preparation contains a variety of enzymes in the fermentation process so Monascus added directly to the distiller39。 2紅曲霉在白酒發(fā)酵廢液 黃漿水的應用 黃漿水是固態(tài)發(fā)酵法白酒生產發(fā)酵過程中的淋漿，黃漿水中含有一定量酸酯醇和醛類等呈香物質，另外還含有糖類和含氮化合物，特別是乳酸乙酯的含量很高，可用來提高曲酒質量改善風味合成香味前驅物質，此外還含有一定數(shù)量的乳酸菌丁酸菌和酵母菌等微生物群 宋河酒廠任鹿海等。 關鍵詞 : 白酒 。英文原文 Monascus in the liquor industry Abstract: Monascus alcohol brewing directions and prospects, the of Monascus esterification capacity in the production of liquor in the liquor fermentation waste yellow serofluid and secondary fermentation metabolites in the liquor industry the application of Monascus has a strong the esterification power and capacity of the fermentation of sugar, and also produce a variety of useful secondary metabolites on the human body, used for white wine fermentation production can increase the liquor rate and ethyl acetate content to increase the nutritional value of wine, but also to deal with solidstate fermentation of the liquor waste yellow jiangshui produce ester balsam Looking Monascus in the liquor industry prospects at the same time as the white wine flavor substances Keywords: liquor。 紅曲霉 。但酶制劑存在不足之處，如效果不明顯活性不穩(wěn)定且較低成本略高等 所以要借助現(xiàn)有工程技術把酯化酶提純，制備成穩(wěn)定成本低廉的復合酶制劑酯化酶制劑在白酒行業(yè)存在廣泛的應用前景，技術成熟之后可以形成完整的生物酯香液產業(yè)，帶動白酒產業(yè)的良性房展，產生客觀的 經濟效益和社會效益。 ester cyclase Monascus in liquor production Monascus esterification capacity in liquor production Luzhouflavor Fen and phoenix flavor of wine flavor position and content of ethyl caproate and ethyl acetate, ethyl lactate esters in the wine, especially the level of ethyl caproate content in the liquor closely related to the quality and flavor of the wine, and the generation of these esters with esterase or esterase microbial production are inseparable, some Monascus has a strong esterification of hexanoic acid and ethanol, ethyl caproate ability to use esterification to improve wine ester content of the hot spots of the wine industry in recent years, research in the liquor more applications are more widely esterification Daqu Due to the impact of natural c