Complex enzyme special for white spirit

A compound enzyme and liquor technology, which is applied in the field of liquor-specific compound enzymes, can solve the problems of increasing the content of aroma components, reducing production costs, and reducing storage time, etc., and achieves the effects of long aftertaste, high-quality product rate, and rich wine quality.
CN101481682AInactive Publication Date: 2009-07-15天津科建科技发展有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
天津科建科技发展有限公司
Publication Date
2009-07-15
Estimated Expiration
Not applicable · inactive patent
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Abstract

The invention discloses a composite enzyme special for distilled spirit, which consists of cellulose, hemicellulose, beta-dextranase, diastatic enzyme, pectinase and protease. The composite enzyme special for distilled spirit has synergetic effect, and can effectively transform components such as starch, fat, protein and the like in raw materials and promote fermentation; while keeping fragrance of the distilled spirit in the fermentation process, greatly increase fragrant component content, speeds up reaction balance between alcohols, aldehydes, acids and esters, improves quality of distilled spirit, shortens fermentation period and shortens storage time. Production practices show that the composite enzyme special for distilled spirit which is used for fermenting distilled spirit improves yield and quality of distilled spirit without influencing flavor of primary wine. The composite enzyme special for distilled spirit can be applied to various distilled spirit production techniques with different conditions.
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Description

technical field

[0001] The invention belongs to the technical field of liquor fermentation production, and relates to a production method for brewing liquor, in particular to a compound enzyme special for liquor and a production method for fermenting liquor with liquor enzyme. Background technique

[0002] With the change of people's consumption concept, the current liquor consumption group pays more attention to the taste of liquor products. In view of the multi-level, multi-category, and diversity of liquor consumption needs, in order to meet the ever-changing consumer demand, it is necessary to continuously innovate product personality and characteristics. The main research and development directions are soft and sweet in the mouth, round and comfortable in the throat, comfortable after drinking and with few side effects.

[0003] The main raw material for wine making in my country is sorghum. Sorghum winemaking is a process in which the starch in the grains is converte...

Claims

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