生物工程專業(yè)外文文獻(xiàn)翻譯畢業(yè)論文-在線瀏覽
2025-02-03 17:03本頁面
【正文】 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 conditions and koji technology, the traditional fragrant Daqu widespread problem of low enzyme activity in ester, can not be reached or a longer period of time of fermentation in order to achieve a fragrant white wine aroma require Monascus higher esterification capacity, can also produce a variety of anic acids such as lactic acid succinic acid, etc., in the ordinary wine yeast the esterification strong red yeast aroma of yeast and other microanisms, and to change the song in the yeast, mold and bacteria and other the proportion of the number of functional microorganisms in the synergy of the three with less fermentation time to produce more aroma substances to improve the quality of the wine in China Excellent liquor 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。 Monascus。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。s liquor industry, the development of new direction References 1. Ross, P., Mayer, R., and Benzi
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