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英文原文 Monascus in the liquor industryAbstract: Monascus alcohol brewing directions and prospects, the of Monascus esterification capacity in the production of liquor in the liquor fermentation waste yellow serofluid and secondary fermentation metabolites in the liquor industry the application of Monascus has a strong the esterification power and capacity of the fermentation of sugar, and also produce a variety of useful secondary metabolites on the human body, used for white wine fermentation production can increase the liquor rate and ethyl acetate content to increase the nutritional value of wine, but also to deal with solid-state fermentation of the liquor waste yellow jiangshui produce ester balsam Looking Monascus in the liquor industry prospects at the same time as the white wine flavor substancesKeywords: liquor; Monascus; ester cyclaseMonascus in liquor productionMonascus esterification capacity in liquor productionLuzhou-flavor Fen and phoenix flavor of wine flavor composition and content of ethyl caproate and ethyl acetate, ethyl lactate esters in the wine, especially the level of ethyl caproate content in the liquor closely related to the quality and flavor of the wine, and the generation of these esters with esterase or esterase microbial production are inseparable, some Monascus has a strong esterification of hexanoic acid and ethanol, ethyl caproate ability to use esterification to improve wine ester content of the hot spots of the wine industry in recent years, research in the liquor more applications are more widely1.1 esterification DaquDue to the impact of natural conditions and koji technology, the traditional fragrant Daqu widespread problem of low enzyme activity in ester, can not be reached or a longer period of time of fermentation in order to achieve a fragrant white wine aroma require Monascus higher esterification capacity, can also produce a variety of organic acids such as lactic acid succinic acid, etc., in t