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白酒中糖化酶的味道如何消除
更新时间: 2020-09-19 00:00:00  

消除白酒中糖化酶的味道的方法如下:白酒经过长时间贮存可消除糖化酶的味道,也可用酒类专用活性炭吸附;

糖化酶:又称葡萄糖淀粉酶,是由曲霉优良菌种经深层发酵提炼而成,广泛用于生产白酒、黄酒、酒精、啤酒、以葡萄糖作发酵培养基的各种抗生素、有机酸、氨基酸、维生素的发酵、生产各种规格的葡萄糖,对淀粉、糊精必需进行酶水解的工业上都可适用。

关键词: 白酒 味道 如何 消除

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