Research Progress in the Effects of Liquor-making Enzymes on the Formation of Higher Alcohols in Baijiu(Liquor)

Higher alcohols, produced by chemical reactions among proteins, amino acids and sugar etc. under the action of enzymes, is the aromatic ingredients and flavoring components in Baijiu(liquor). Adequate amount of higher alcohols could enhance the mellow and soft taste of Baijiu(liquor). However, excessive content of higher alcohols in liquor is harmful for peoples' health. In recent years, based on the fermenting rules of fermented grains, some saccharifying agents and fermenting agents were added in liquor-making to reduce higher alcohols content in Baijiu(liquor). In this paper, the addition of liquor-making enzymes such as α-amylase, saccharifying enzyme, proteinase and cellulase etc. for the control of higher alcohols content and further to ensure liquor quality was introduced in details.