Application of crude esterifying enzyme preparation in the production of Luzhou-flavor Daqu liquor

摘要

Up to now, most of the researches have studied the components of Luzhou-flavor liquor, and ethyl caproate is a main aroma of liquor. This paper isolated a strain producing ethyl caproate to rise the main aroma. We isolated a strain Monascus FBKL3.0018 (Monascus purpureus) producing ethyl caproate from the Luzhou-flavor Daqu to make esterifying enzyme, and optimized preliminarily conditions of producing esterifying enzyme and confirmed an ideal enzyme-producing and fermentation condition. The crude esterifying enzyme under such condition was used to produce Luzhou-flavor Daqu liquor. The result that Daqu was reduced and there was a rise to ethyl caproate. It indicates that this method is effective. So, the strain can apply to improve main aroma and quality of liquor.