单粮发酵和多粮混合发酵对比试验研究

The Research on the Difference of Single Grain Fermentation and Multiple Grain Fermentation

试验对高粱和大米混合发酵与单纯高粱发酵所得原酒进行对比分析,结果得出,采用高粱和大米混合发酵所得原酒总酯高于单纯高粱发酵,且其中己酸乙酯、乙酸乙酯、乳酸乙酯及丁酸乙酯含量也均高于单纯高粱发酵;但单纯高粱发酵总酸含量高于高粱和大米混合发酵,尤其是丁酸和己酸含量均显著高于高粱和大米混合发酵。通过感官品评,结果发现高粱和大米混合发酵所产原酒感官品评略优于单纯高粱发酵,完全符合浓香型白酒香、绵、甜、净、长及香味谐调的特点。这为多粮代替单粮发酵生产高炉家酒提供可能。

The test is mainly study on the difference between single sorghum fermentation and mixed fermentation of sorghum and rice.The results show that the total ester in mixed fermentation of sorghum and rice is higher than single sorghum fermentation,especially ethyl hexanoate,ethyl acetate,ethyl lactate and ethyl butyrate.However,the total acid in mixed fermentation of sorghum and rice is lower than single sorghum fermentation,especially butyric acid and caproic acid.By the sensory evaluation,mixed fermentation of sorghum and rice is better than single sorghum fermentation,meets the style of Luzhou liquor.So it is possible to use multiple grain instead of single sorghum in fermentation of Gaolu liquor.