【正文】 2紅曲霉在白酒發(fā)酵廢液 黃漿水的應(yīng)用 黃漿水是固態(tài)發(fā)酵法白酒生產(chǎn)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(zhì)，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(zhì)量改善風(fēng)味合成香味前驅(qū)物質(zhì)，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(guān)鍵詞 : 白酒 。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。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。s yeast can be used as a fermentation fungi can also be crude enzyme preparation as a catalyst, wine production esterification fluid generated by fermentation late, after 80 days of fermentation, so full bodied, mellow and cool . Enzyme preparation deficiencies, such as the little effect the activity of unstable and low cost is slightly higher, so with the help of existing engineering ester enzyme purification, preparation of a stable and lowcost plex enzyme esterified enzyme preparations in the liquor industry wide range of applications, can be formed after the technology is mature and plete bioester balsam industry, driven benign exhibitions of the liquor industry, the objective economic and social benefits. 2 Monascus liquor fermentation waste yellow serofluid The yellow serofluid leaching slurry in the fermentation process in the solidstate fermentation liquor production, the yellow serofluid contain a certain amount of ester alcohols and aldehydes, such as aroma substances also contain sugars and nitrogen pounds, ethyl lactate content is very high, can be used to improve the quality of liquor to improve the flavor precursor of synthetic fragrance, in addition to containing a certain amount of lactic acid bacteria of butyric acid bacteria and yeast and other microanisms Song River winery Ren Luhai. Monascus be applied using