41 results about "Ethyl hexanoate" patented technology

An antifungal composition including a first essential oil, and a second essential oil, where the composition is configured to reduce disease onset, pathogen spread, or a combination thereof. Further, an antifungal compound including one or more aroma compounds selected from 4-(4-hydroxyphenyl)-2-butanone, furaneol, ethyl methylphenylglycidate, ethyl hexanoate, ethyl butanoate, beta-ionone, alpha-ionone, (R)-(+)-limonene, (S)-(-)-limonene, cis-3-Hexen-1-ol, nerol, linalool, 2-heptanone, alpha-terpineol, beta-damascenone, β-caryophyllene, ethyl 2-methylbutanoate, β-myrcene, gamma-octalactone, alpha-humulene, nerolidol, (E,E)-2,4-decadienal, (E,E)-α-farnesene, vanillin, phenylethyl acetate, citral, 3-methylbutan-1-ol, or a combination thereof.

The application provides a Torulopsis glbrata TS-73 and application thereof in fermented fruit juice, and belongs to the technical field of microbial fermentation.The application adopts a composite mutagenesis method combining ARTP mutagenesis and ultraviolet mutagenesis to obtain a Torulopsis glbrata TS-73 capable of high yield of ethyl hexanoate;when the application is used for preparing fermented cherry juice and raspberry juice, the content of ethyl hexanoate in the cherry juice and the raspberry juice is increased by 44.01% and 54.19% respectively compared with the original strain Torulopsis glbrata G4.The Torulopsis glbrata TS-73 has the advantages of increasing the content of aroma substance ethyl hexanoate and stable performance.

The invention discloses a production method of high-grade flavoring liquor of Luzhou-flavor liquor, and relates to the field of liquor brewing. Aiming at the problems of insufficient substrate conversion, easy unbalance of flavor and easy rancidification of fermentation in the traditional double-round fermentation process, the technical scheme of combining double-round fermentation of 15-20% of fermented grains at the bottom of a cellar, mother grain acidity / starch double-index screening, precise regulation and control of sterile air in three-round fermentation / feeding before entering the cellar, and segmented distillation and graded storage is adopted. The process can improve the fermented grain conversion efficiency and stabilize the acidity of a fermentation system; the content of characteristic flavor substances such as ethyl hexanoate is greatly increased, and the flavor ratio is balanced; the sensory quality of raw wine is improved, and the cellar aroma and the ester aroma are stronger. The technological parameter range is feasible through experimental verification, the technical effect is obviously superior to that of a traditional technology, and the method is suitable for producing high-quality Luzhou-flavor liquor.

This invention provides a method for the resource utilization of yellow water fermentation liquid and its application. The method includes the following steps: (1) pretreating the yellow water fermentation liquid to obtain acidic yellow water fermentation liquid; (2) subjecting the acidic yellow water fermentation liquid obtained in step (1) to a chromatography column adsorption, washing, and elution process to obtain a high-concentration eluent; (3) subjecting the high-concentration eluent obtained in step (2) to an esterification reaction to obtain a high-ester flavored liquor; the chromatography column contains macroporous adsorption resin; the eluent used for elution includes ethanol; and the high-concentration eluent is an ethanol solution of hexanoic acid. In this invention, the method not only solves the problem of yellow water discharge, a byproduct of brewing, but also enables recycling and reuse to obtain a high-concentration ethyl hexanoate flavored liquor, improving the quality of liquor, avoiding resource waste, and the process is simple and low-cost.

The utility model belongs to the technical field of white spirit distillation. According to the continuous distillation equipment capable of directly utilizing the after-run steam disclosed by the utility model, the after-run steam is directly recovered and is recycled after being pressurized and heated, so that dual energy loss in a traditional condensation-re-distillation process is avoided, after-run cooling water does not need to be preset, meanwhile, the heat energy consumption is reduced by 40%, and the production cost is greatly reduced. Ethyl acetate and other heat-sensitive components in the after-run do not need to be subjected to a re-steaming link, flavor loss is reduced, the recovery rate of ethyl acetate in the after-run is increased to 98% from 80%, the content of ethyl hexanoate in high-quality liquor is increased by 15%, and the aroma coordination and quality stability of the liquor are effectively guaranteed. And after-run steam compression and cyclic utilization functions are integrated, a traditional liquid storage tank, a pumping system and re-steaming equipment are omitted, and the equipment investment and maintenance cost are reduced. The condensation liquid of the after-run part and the uncondensed wine steam are uniformly converted into saturated wine steam for recycling through the compression equipment, closed-loop recycling of after-run components is achieved, waste is avoided, and the utilization rate of raw materials is increased.

The invention relates to the technical field of microorganisms, in particular to pichia norveyi and application thereof to reduction of generation of ethyl acetate in the Baijiu brewing process. According to the method, Pichia norvegensis GJX001 and saccharomyces cerevisiae are added in the baijiu brewing process for fermentation, fermented grains are distilled to obtain the raw wine, the concentration of ethyl acetate in the raw wine can be obviously reduced, the ratio of ethyl hexanoate to ethyl acetate is effectively adjusted, and the influence on other important flavor substances in the raw wine is small. The Pichia norvegensis GJX001 strain is screened out under the local condition in the north and adapts to the composition structure of the yeast population in the local region, and compared with the strain purchased from the southern wine enterprise, the cost of the Pichia norvegensis GJX001 strain is greatly reduced.

This invention discloses a process for producing sake based on multi-strain mixed fermentation and its flavor profile, belonging to the field of sake brewing technology. This invention provides a method using japonica rice from Northeast China as raw material, employing multi-strain, sequential low-temperature fermentation to regulate ester, acid, and alcohol production during the sake fermentation process. This results in a sake product with flavor compounds at levels and proportions comparable to Japanese sake. The strains include *Rhizopus oryzae*, *Rhizopus chinensis*, *Issaccharomyces orientalis*, and *Saccharomyces cerevisiae*. Compared to existing technologies, the microbial combination, inoculation amount, and inoculation sequence of this invention, combined with synergistic saccharification and fermentation, achieves a ratio of isoamyl acetate, ethyl hexanoate, ethyl lactate, and ethyl acetate, as well as a total ester content, reaching the levels of typical Japanese sake.

The invention relates to the field of cosmetics, in particular to cleansing oil and a preparation method of the cleansing oil. Comprising the following components in percentage by weight: 15%-25% of cetyl ethyl hexanoate, 2%-5% of diisostearyl malate, 8%-12% of ethylhexyl palmitate, 15%-25% of isohexadecane, 10%-20% of rice chaff oil, 0.1%-1% of simmondsia chinensis seed oil, 0.1%-1% of meadowfoam seed oil, 0.1%-1% of silybum marianum seed oil, 0.1%-1% of macadamia nut seed oil, 2%-5% of PEG-7 glyceryl cocoate and 10%-15% of polyglycerol-10 dioleate. The invention discloses cleansing oil and a preparation method thereof, and the cleansing oil comprises the following components in percentage by weight: 20-30% of cleansing oil, 3-6% of polyglycerol-dioctanoate, 0.01-0.1% of ascorbyl tetraisopalmitate, 0.05-0.3% of tocopheryl acetate and 0.1-0.3% of bisabolol. The cleansing oil and the preparation method thereof provided by the invention solve the problems that the cleaning efficiency and the mildness of the existing cleansing oil are contradictory, and the existing cleansing oil lacks antioxidant and repairing effects.

This invention provides a method for preparing a fermentation broth to improve the aging quality of cigar tobacco leaves, comprising the following steps: extracting cigar tobacco leaves with water and filtering to obtain a filtrate; mixing the filtrate with glucose, alcohol, and lactic acid bacteria for fermentation to obtain a fermentation broth; mixing the fermentation broth with alcohol, concentrating the supernatant, and filtering to obtain cigar tobacco leaf fermentation product; extracting tamarind with 50% ethanol, filtering, and concentrating to obtain tamarind extract; dissolving the tamarind extract with alcohol, filtering, and concentrating to obtain tamarind pure oil; and mixing the cigar tobacco leaf fermentation product, tamarind pure oil, lactic acid, citric acid, acetic acid, deer tongue extract, hawthorn extract, benzaldehyde, ethyl hexanoate, ethyl maltol, oak chip extract, cinnamyl alcohol, plum extract, glycerol, and propylene glycol to obtain a fermentation broth. The fermentation broth provided by this invention can shorten the aging time of tobacco leaves and save costs. It can also improve the quality of tobacco leaves, promote the migration of aging aroma substances, enrich the aroma substances of tobacco leaves, and improve the quality of tobacco leaves.

The invention belongs to the new technical field of white spirit brewing, and particularly relates to a method for accelerating aging of white spirit through a hydrothermal synergistic electro-catalysis process, which specifically comprises the following steps: introducing newly-brewed white spirit into an aging container, carrying out electro-catalysis treatment, selecting titanium-plated platinum as an electrode material, and carrying out hydrothermal reaction synergistic treatment at the same time; after electro-catalysis treatment, constant-temperature water bath treatment is conducted, the operation is repeated for 3-5 times, and the treatment interval is 30-50 min. The content of acetal in the white spirit treated by the method is increased, the content of ester substances such as ethyl hexanoate and ethyl acetate is obviously increased, and irritant components such as low-grade saturated fatty aldehyde and fusel oil are reduced. The treated white spirit has the aroma of aged white spirit, tastes soft and soft, contains typical aromatic odor of the white spirit, has prominent flavor and is mellow and pleasant during drinking, and is equivalent to natural ageing for 1-3 years, so that the ageing period of the white spirit is greatly shortened, and the ageing cost of the white spirit is reduced.

The invention relates to fruit wine for pit maintenance, a preparation method, a pit maintenance method, fruity strong-flavor liquor and a brewing process. The preparation method of the fruit wine for pit maintenance comprises the following steps: selecting flavored rose plums as a raw material, cleaning, crushing and denucleating to obtain fruit pulp; sugar is added into the fruit pulp, the initial sugar degree is adjusted to a preset target value, the pH value is adjusted to 6.5, pectinase is added, standing is conducted, and pre-fermentation liquor is obtained; inoculating distiller's yeast into the pre-fermentation liquor for main fermentation, and separating to obtain supernate and pomace after fermentation is finished; and carrying out post-fermentation treatment on the supernate to obtain the fruit wine for pit maintenance. According to the pit maintenance method and the brewing process of the fruity Luzhou-flavor liquor, generation of characteristic flavor substances in the pit is promoted, the fermentation period is remarkably shortened, the generation amount of ethyl hexanoate is reduced, the main body style of traditional Luzhou-flavor liquor is weakened to a certain degree, and the liquor is endowed with unique fruity flavor.

The present application relates to the field of liquor brewing, and particularly to a solid fermentation liquor brewing method for reducing the content of higher alcohols; the method constructs a mechanism for targeted inhibition of isobutanol, isoamyl alcohol and n-propyl alcohol and promotion of the generation of ethyl hexanoate; accurate quantification and comparison by gas chromatography-mass spectrometry show that the core of the method is to significantly reduce higher alcohols and improve key aroma substances; the method of the present application blocks the synthesis of higher alcohols without changing the proportion of traditional flavor substances of liquor, guarantees the liquor yield, reduces the nervous stimulation after drinking, and improves the metabolic clearance rate of ethanol in the body.

The invention discloses a brewing method for improving the content of ethyl hexanoate in northern Luzhou-flavor liquor, which comprises the following steps of: in a large-cellar brewing process of northern Luzhou-flavor liquor, adding a double-enzyme solution obtained by mixing lipase and acid protease into a cellar in a process of fermenting in the cellar; the double-enzyme liquid is controlled to be added to a position which is not more than 1 / 4 of the height of the pit from the bottom of the pit, so that the ethyl hexanoate content of the raw wine is increased. According to the improved brewing process, the content of ethyl hexanoate in brewed raw wine can be greatly increased, the product quality of Luzhou-flavor liquor brewed in a large cellar is improved, the strong style characteristic of typical northern Luzhou-flavor liquor is kept, and according to the brewing method, a control program of an intelligent brewing process can be developed; and application and development of intelligent brewing are promoted.

The invention discloses a hydrolase E632 coding gene for synthesizing a plurality of fatty acid ethyl esters from Azoarcus indigens and an application of the hydrolase E632 coding gene. The amino acid sequence of the hydrolase E632 is as shown in SEQ ID NO.1, and the nucleotide sequence of the coding gene of the hydrolase E632 is as shown in SEQ ID NO.2. The invention belongs to the technical field of hydrolase engineering, particularly discloses construction of an Azoarcus indigens source hydrolase E632 coding gene and an escherichia coli expression vector carrying the gene, and further discloses application of the Azoarcus indigens source hydrolase E632 in catalytic synthesis of ethyl valerate, ethyl hexanoate, ethyl caprylate and ethyl caprate in a water phase system. The invention firstly provides a hydrolase E632 which is derived from Azoarcus indigens and has the capability of catalytically synthesizing fatty acid ethyl ester in a water phase system and a coding gene of the hydrolase E632.

The present application belongs to the technical field of liquor brewing, and particularly relates to a method for brewing Luzhou-flavor liquor based on continuous fermentation, which retains the main line of five-grain solid-state fermentation in pits, constructs an independent liquid continuous fermentation system mainly with Clostridium kluyveri, and stably produces fermentation liquor with a content of caproic acid of 3-8 g / L through membrane separation and backflow of bacteria; a multi-parameter online monitoring device is arranged in the pit, and during the esterification enzyme activity window period on the 10th-15th day of fermentation, the fermentation liquor is backfilled through a layered microporous pipeline closed loop according to real-time data of caproic acid ethyl ester in the pit; the brewing time is dynamically determined by comprehensively judging the change trend of caproic acid ethyl ester, the acid-ester ratio, total acid and total ester. The present application realizes continuous and stable production of caproic acid and precise flavor control, can improve the rate of high-quality base liquor, shorten the fermentation period, can be matched with yellow water resource utilization and multi-pit parallel mode, and is suitable for large-scale and intelligent production of Luzhou-flavor liquor.

The invention discloses combined lactobacillus salivarius and application of the combined lactobacillus salivarius in fermentation of bee pollen. The invention relates to a strain of combined lactobacillus salivarius XIF24, and the preservation number of the combined lactobacillus salivarius XIF24 is CCTCC (China Center for Type Culture Collection) NO: M 20252062. When the saliva is combined with the lactobacillus XIF24 to generate bee pollen, characteristic flavor substances including hexanoic acid and ethyl hexanoate can be produced, and due to the coexistence of hexanoic acid and residual ethyl hexanoate, the fermented bee pollen is endowed with attractive fruity flavor by enhancing the volatility and smell perception intensity of aroma substances; the acetoin is high in yield, and the fermented bee pollen is endowed with attractive sweet taste and milk taste; the bee pollen is endowed with attractive rose fragrance, so that the bee pollen has a wide application prospect.

The invention belongs to the technical field of fermentation engineering, and particularly relates to Wickerhamomyces anomalus JG-WA1 and application thereof in aroma-enhancing fruit wine. A strain of aroma-enhanced Wickerhamomyces anomalus JG-WA1 is screened from distiller's yeast, apple juice is inoculated with the strain for primary fermentation, then saccharomyces cerevisiae is inoculated for secondary fermentation, and the aroma-enhanced fruit wine is prepared. The content of unpleasant odor substances such as acetone, 4-methyl-1-pentanol, 2-butanol, dimethyl disulfide, 3-hexanone and the like with pungent smell of alcohol or mildew odor and the like in the fruit wine is obviously reduced, while the content of 2-pentanol, ethyl propionate, propyl acetate, 3-methyl-2-pentanone, 3-pentene-2-ketone, hexyl hexanoate, ethyl hexanoate, methyl acetate, heptanal, 2-octanone, 2, 3-pentanone, ethyl hexanoate, ethyl hexanoate, methyl acetate, heptanal, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate, ethyl hexanoate and ethyl hexanoate is obviously reduced. The content of fruit flavor components such as 2, 3-dimethylpyrazine is greatly increased, the brewed apple wine is obvious in ester flavor and transparent and bright in color, and the flavor quality is obviously improved.

The application relates to the technical field of edible essence. The application discloses a yogurt essence and a preparation method thereof. The raw material composition of the yogurt essence comprises ethyl maltol, vanillin, butanedione, acetic acid, ethyl acetate, propionic acid, 2,3-pentanedione, 3-hydroxy-2-butanone, butyric acid, ethyl butyrate, isoamyl acetate, methyl thio butyrate, hexanoic acid, ethyl hexanoate, 10% furanone, isoamyl butyrate, ethyl levulinate, linalool, p-cymene, 4-terpinenol, nerol, citral, geraniol, neryl acetate, geranyl acetate, D-limonene, lemon oil, distilled white lemon oil, sweet orange oil, glycerol triacetate, rosemary extract and bitter gourd extract. The yogurt essence prepared by the application has a flavor closer to real yogurt, good thermal stability and good flavor persistence.

The application discloses artificial pit mud for improving the high-quality liquor rate of nine-grain flavor liquor and a preparation method thereof, and belongs to the technical field of liquor brewing. The pit mud matrix is formed by proportionally compounding loess, mixed attapulgite clay and diatomite, then the pit mud matrix is mixed with fragrant grass medium-temperature starter, pea powder and a nutrition regulator, the mixture is slowly added into pit mud liquid in batches, and after repeated mixing, the mixture is sealed for fermentation to obtain high-quality artificial pit mud. The application constructs a microbe-carrier synergistic ecosystem carrier with a "multi-level structure and function complex" by using loess, mixed attapulgite clay and diatomite, and under the joint action of fragrant grass medium-temperature starter, the nutrition regulator and pit mud liquid, a stable and efficient fragrance-producing ecosystem is quickly constructed, and when the application is applied to nine-grain flavor liquor production, the pit mud fragrance-producing capacity can be significantly improved, rich ethyl hexanoate and other flavor substances can be synthesized, and the yield and proportion of high-quality liquor (special-grade liquor and high-grade liquor) can be improved.

The invention relates to the technical field of cosmetic face cream, and particularly discloses face cream with multiple modification and long-acting moisturizing functions and a preparation method of the face cream. The invention discloses face cream with multiple modification and long-acting moisturizing functions. The face cream is prepared from the following raw materials in parts by weight: 12.2 to 30 parts of a skin conditioner, 2.1 to 6 parts of an emulsifier, 0.5 to 1 part of a thickener, 3.6 to 8.5 parts of a filler, 6.15 to 10.51 parts of a coloring agent, 10.75 to 17.75 parts of a moisturizing agent, 35 to 45 parts of a solvent, 0.5 to 1.5 parts of an emulsion stabilizer and polydimethylsiloxane amp, 1.5 to 4.5 parts of trimethylsiloxy silicate ester, 0.02 to 0.1 part of sodium hyaluronate, and 4 to 13 parts of a functional auxiliary agent; the functional auxiliary agent is prepared from isodecyl neopentanoate, cetyl ethyl hexanoate, diisostearyl malate, triisostearin and diethyl hexyl carbonate. The makeup maintaining effect and the long-acting moisturizing effect of the face cream are further considered and improved.

The invention discloses apple essence for electronic atomized liquid and a preparation method of the apple essence, and relates to the technical field of essence for electronic atomized liquid. The apple essence for the electronic atomized liquid is prepared from the following components: n-hexanoic acid, strawberry acid, stellate, isoamyl alcohol, trans-2-hexenol, peach aldehyde, n-butyl alcohol, damascenone, allyl heptanoate, trans-2-hexene acetate, citronellyl acetate, trans-2-hexenal, isoamyl isovalerate, hexyl butyrate, hexanal, ethyl n-hexanoate, butyl acetate and isoamyl acetate. The cleaning agent is prepared from leaf acetate, ethyl butyrate, diethyl malonate, hexyl acetate, leaf alcohol, hexyl alcohol, leaf butyrate, acetic acid and methyl maltol. According to the apple essence for the electronic atomized liquid and the preparation method of the apple essence, the essence can accurately simulate the fresh, sour and crisp taste of green apples, provides taste experience close to that of real fruits, is specially designed for the electronic atomized liquid, and can still keep the flavor consistency after being heated, and burnt taste or pungent smell is avoided.

The application discloses orchid-flavor instant Pu'er ripe tea and a preparation method thereof. The application uses specific orchid and Pu'er ripe tea, optimized extraction parameters (ethanol concentration, solid-liquid ratio and extraction time) and selective extraction and retention of ingredients by a spray drying process, so that the product is enriched with specific terpenes, esters and other aroma substances (such as big root myrcene D and ethyl hexanoate) of Cymbidium goeringii and flavor ingredients (such as amino acids and soluble sugar) of Pu'er tea, and the proportions of the ingredients are coordinated. Technical advantages: the product prepared by the method has orchid fragrance, and has the functions of antibiosis and antioxidation. The product has the functions of the Pu'er tea, and has good solubility and quality stability. The product is obviously different from traditional instant Pu'er ripe tea, and the drinking value and market recognition of the product are improved.

The application relates to the technical field of genetic engineering and protein engineering, and particularly provides a lipase mutant and application thereof. The mutant has significantly improved enzyme activity level and tolerance under acidic conditions, can be widely applied to the field of liquor brewing, and can greatly increase the content of ester flavoring substances in liquor, wherein the content of ethyl acetate, ethyl butyrate and ethyl hexanoate is respectively increased by 26.1%, 125.9% and 108.1% compared to the wild-type lipase treatment group, and an unexpected technical effect is achieved.

The invention relates to the technical field of Baijiu preparation, and discloses a production process of Daqu Fen-flavor Baijiu, which comprises the following steps: S1, preparing raw materials; s2, wetting the grits; s3, steaming the materials; s4, adding water and airing; s5, adding yeast; s6, putting large slag into a cylinder; s7, performing fermentation; s8, discharging from the cylinder and distilling; s9, fermenting in a jar again; according to the method, the fermentation period is prolonged to 28 days, the temperature is controlled in stages in the early stage (temperature is slowly increased), the middle stage (high temperature is maintained) and the later stage (temperature is slowly decreased) of fermentation, during later fermentation, yeast is autolyzed to release esterifying enzyme, the ester synthesis rate is increased, and the problem of insufficient esterification is solved; when mature fermented grains and auxiliary materials are loaded into a steamer, a two-small and one-large steam regulation and control mode is adopted, low-pressure steam at the bottom layer and the upper layer is adopted for distillation, high-pressure steam is adopted for distillation at the middle layer, a large-steam-end-to-end mode is adopted, high-pressure steam is used for final distillation, ethyl hexanoate is forcibly distilled out, and the fragrance of wine is reserved to the maximum extent.

The invention discloses Oenococcus oeni SDM1 and application thereof, the Oenococcus oeni SDM1 is preserved in the China General Microbiological Culture Collection Center, the preservation name is Oenococcus oeni SDM1, the preservation date is April 28, 2025, the preservation number is CGMCC No.34393, and the preservation number is CGMCC No.34393; the oenococcus oeni SDM1 provided by the invention can produce beta-glucosidase (2.62 + / -0.08 mU / mL) at high yield, and has excellent tolerance (the oenococcus oeni SDM1 can survive under the conditions of 16% ethanol, pH 3.0 and 60 mg / L sulfur dioxide); compared with commercial oenococcus oeni OENO1, the oenococcus oeni SDM1 provided by the invention can enable the brewed dry red wine to have higher ester content (11658.21 + / -39.39 [mu] g / L), and the contents of isoamyl acetate, ethyl acetate, ethyl caprylate, ethyl caprate and ethyl hexanoate are obviously higher than those of the commercial oenococcus oeni OENO1, so that the brewed wine has rich flower fragrance and fruit fragrance, and the wine has the advantages of low cost, high yield and high quality. The tea has elegant and harmonious fragrance, mellow and full taste, and typical characteristics and production place characteristics.

The invention discloses millet and traditional Chinese medicine composite liquor and a preparation method thereof. The traditional Chinese medicine liquor is prepared from the following raw materials in parts by weight: 80-120 parts of millet, 10-20 parts of rice, 10-20 parts of cavings, 20-40 parts of traditional Chinese medicines and 20-45 parts of yeast for making hard liquor. The millet and traditional Chinese medicine composite white spirit has the special faint scent of millet wine and also contains rich medicinal nutrient substances. Cornus officinalis and pinellia ternate in the fermentation raw material components are combined for use, the content of ethyl hexanoate in the baijiu is increased, caulis spatholobi and hairyvein agrimony are combined for use, the content of ethyl lactate in the baijiu is increased, astragalus membranaceus and lalang grass rhizome are combined for use, and the content of ethyl butyrate in the baijiu is increased.

The invention discloses a preparation method of base liquor for improving ester aroma and grain aroma of low-alcohol strong-aroma white spirit, which is characterized in that the production efficiency of flavor substances such as ethyl hexanoate in the base liquor of the low-alcohol strong-aroma white spirit is remarkably improved through compound functional pit mud enhanced esterifying enzyme activity, multi-grain raw material compound enzyme synergistic hydrolysis and a three-stage temperature control fermentation process; meanwhile, the problems of weak ester fragrance, insufficient grain fragrance, boring wine body and the like which are easily caused by low-alcohol wine are solved through a rear-section esterifying enzyme directional supplementing and double-temperature-zone molecular association aging technology.

The invention relates to the technical field of white spirit quality improvement, and discloses a method for removing mud odor of white spirit and a preparation method of high-quality white spirit, the method comprises the following steps: (1) carrying out membrane treatment on the white spirit to obtain penetrating fluid and retentate; (2) mixing the retentate with carboxyl modified activated carbon, performing static adsorption, and performing solid-liquid separation to obtain clear liquid; and (3) carrying out dynamic adsorption on the clear liquid through weakly alkaline anion resin. By adopting the method disclosed by the invention, directional removal of mud odors such as butyric acid and 4-methylphenol in the baijiu can be realized, meanwhile, original flavor substances of the baijiu are reserved to the greatest extent, and the content of butyric acid and the content of 4-methylphenol in the prepared high-quality baijiu can be respectively reduced to be lower than the odor threshold values of 111-231 mg / L and 1.33-1.55 mg / L by adopting the method disclosed by the invention; the retention rate of key flavor substances (ethyl hexanoate, ethyl lactate and the like) is greater than or equal to 89%.

The invention belongs to the technical field of wine brewing, and particularly relates to a preparation process of strong-flavor functional pit mud for increasing the content of ethyl hexanoate in baijiu. Comprising the following steps: S1, preparing raw material soil: uniformly mixing clay, lime and straw powder, adding water to adjust the water content, standing, heating, cooling, and adding a glucose solution to adjust the water content, so as to obtain the raw material soil; s2, preparation of first-grade pit mud: inoculating saccharomyces cerevisiae into the raw material soil, and sealing and fermenting; s3, screening of high-quality strains: inoculating aged pit mud into a screening culture medium, and performing anaerobic culture; s4, preparation of functional bacterial liquid: inoculating the high-quality bacterial liquid into an enrichment culture medium, and performing anaerobic culture; and S5, preparation of functional pit mud: adding the functional bacterial liquid into the first-grade pit mud, and carrying out anaerobic fermentation. When the functional pit mud prepared by the method is used for brewing Luzhou-flavor liquor, the content of ethyl hexanoate in the liquor is effectively increased.

The invention belongs to the technical field of genetic engineering, and particularly relates to an esterifying enzyme WaATF with both acid tolerance and ethanol adaptability as well as preparation and application of the esterifying enzyme WaATF. In order to solve the problems that an existing esterifying enzyme is intolerant to the brewing environment, hexanoic acid and ethyl alcohol cannot be efficiently catalyzed to generate ethyl hexanoate, and the application cost is high, the invention provides the esterifying enzyme, and the encoding gene, the recombinant vector, the recombinant strain, the enzyme preparation and the application thereof, the esterifying enzyme can keep stable activity under the conditions of high ethanol concentration and acidity (pH 3-8), and can be used for preparing ethyl hexanoate. The enzyme preparation can be directly adapted to complex industrial environments such as white spirit brewing, has no chemical residue after being added, and meets the requirements of green production and food safety.