全细胞酯化曲（酶）是一种脂肪酶活性很高的食品级酵母细胞菌体冻干粉，能高效快速地将黄水酒尾中的有机酸生物合成相应的芳香酯。在含1%有机酸（己酸）及酒精度为20%vol～35%vol的黄水酒尾酯化液中，加入0.3%全细胞酯化曲（酶），于25～45℃、自然pH值条件下，发酵酯化15 d，其生物酯化液中己酸乙酯含量平均达687.3 mg/100 mL；用25～50 kg/甑生物酯化液串蒸酒醅，可使基酒中己酸乙酯含量增加100 mg/100 mL以上，乳酸乙酯含量降低50 mg/100 mL以上。生物酯化液直接蒸馏可生产己酸乙酯高达30 g/L以上的高酯调味酒，其酯香浓郁、纯正协调，醇甜净爽，可代替己酸乙酯应用于固液法白酒生产，减少白酒香料的用量，能明显消除新酒的辛辣、异味，去除酒精味和香料味，增加酒的固态感和自然感，改善酒的品质。%Whole-cell esterifying enzyme is food-grade yeast cell lyophilized powder with high lipase activity, which can effectively turn or-ganic acids in yellow water into aromatic esters. By adding 0.3% of whole-cell esterifying enzyme into the yellow-water-esterifying liquid (20%vol~35%vol) that contained 1%of caproic acid, and fermenting for 15 days under conditions of 25~45℃and natural pH value, the content of ethyl caproate in the bio-esterifying liquid could reach 687.3 mg/100 mL. By using 25~50 kg/steamer bio-esterifying liquid for cross-steaming with fermented grains, the content of ethyl caproate in the base liquor would increase over 100 mg/100 mL, while the content of ethyl lactate would decrease over 50 mg/100 mL. Distilling the bio-esterifying liquid directly, we could get flavoring liquor with ethyl caproate content up to 30 g/L, which had strong ester aroma, tasted pure, harmonious, rich and clean, and could replace ethyl caproate in the production of Baijiu by solid-liquid fermentation. Such method could reduce the consumption of flavorings, eliminate the spicy, bad, alcoholic or additive flavor in the newly produced liquor, make the liquor taste more natural, and improve the quality of the liquor.
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