中国浓香型白酒“增己降乳”研究与应用进展

何培新; 胡晓龙; 郑燕; 沈祥坤; 李绍亮; 李学思; 范海报

doi:10.3969/j.issn.2096-1553.2018.04.001

July 2018

Article Contents

HE Peixin, HU Xiaolong, ZHENG Yan, et al. Research and application progress of “Ethyl Caproate-increasing and Ethyl Lactate-decreasing” in brewing of Chinese Luzhou-flavor liquor[J]. Journal of Light Industry, 2018, 33(4): 1-12. doi: 10.3969/j.issn.2096-1553.2018.04.001

Citation: HE Peixin, HU Xiaolong, ZHENG Yan, et al. Research and application progress of “Ethyl Caproate-increasing and Ethyl Lactate-decreasing” in brewing of Chinese Luzhou-flavor liquor[J]. Journal of Light Industry, 2018, 33(4): 1-12. doi: 10.3969/j.issn.2096-1553.2018.04.001 shu

Research and application progress of “Ethyl Caproate-increasing and Ethyl Lactate-decreasing” in brewing of Chinese Luzhou-flavor liquor

College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou 450001, China;
He'nan Food Industry Science Research Institute Co., Ltd., Zhengzhou 450003, China;
He'nan Songhe Distillery Co., Ltd., Luyi 477265, China;
He'nan Huanggou Liquor Co., Ltd., Yongcheng 476600, China

Received Date: 2018-06-19

Abstract

Appropriately increasing the mass concentration of ethyl caproate and lowering that of ethyl lactate in Luzhou-flavor liquor, i.e. "Ethyl Caproate-increasing and Ethyl Lactate-decreasing", is an effective way to improve the quality of Luzhou-flavor liquor. From the aspects of the chemical properties and biosynthesis of ethyl caproate and ethyl lactate, the related microorganisms of "Ethyl Caproate-increasing and Ethyl Lactate-decreasing", and the main technical measures of "Ethyl Caproate-increasing and Ethyl Lactate-decreasing", the existing literatures were sorted out.Ethyl hexanoate and ethyl lactate are formed by caproic acid and lactic acid and ethanol through esterification, respectively. Caproic acid and lactic acid are substrates for the biosynthesis of these two esters. Caproic acid, methanogen, esterified bacteria, lactic acid bacteria and yeasts are all directly or indirectly relate to the "Ethyl Caproate-increasing and Ethyl Lactate-decreasing". The application of these microbial preparations alone or in combination can achieve an obvious effect of "Ethyl Caproate-increasing and Ethyl Lactate-decreasing".In addition,in order to achieve the purpose of "Ethyl Caproate-increasing and Ethyl Lactate-decreasing", Luzhou-flavor liquor companies apply some comprehensive measures according to the local conditions and fermented time, such as scientific construction of the wine cellar fermentation tank, optimization of the pit mud, improvement the quality of Daqu, cleaning and hygienism, adjustment of the conditions of fermentation tank, fine distillation operation, and slow fermentation under low temperature, i.e. In the future, we should study the population succession of lactic acid bacteria, lactobacilli, i.e. related to "Ethyl Caproate-increasing and Ethyl Lactate-decreasing" under different production conditions. And use artificial culture method and metagenomics and other culture-free techniques to systematically study and reveal the laws of growth, reproduction and metabolism of various microorganisms through the brewing process of Luzhou-flavor liquor.And the industrialization management of liquor will be regulated with the attitude of scientific development to maintain "Ethyl Caproate-increasing" and "Ethyl Lactate-decreasing" reasonably and appropriately, thus ultimately create their branded products with own characteristics and adapt to changes in product consumption structure.
- Luzhou-flavor liquor,
- ethyl caproate,
- ethyl lactate,
- “Ethyl Caproate-increasing and Ethyl Lactate-decreasing”
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Research and application progress of “Ethyl Caproate-increasing and Ethyl Lactate-decreasing” in brewing of Chinese Luzhou-flavor liquor

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