3种不同品种高粱发酵酒糟及基酒品质的差异

Quality differences of grains and base liquor from three different species of sorghum's fermentation

为了揭示高粱品质与产酒品质之间的关系,跟踪了3种不同品质高粱在发酵过程的参数变化,并对3种基酒进行了色谱分析及感官品评分析。结果表明,3种高粱的出酒率分别为:泸糯八号32.64%,青壳洋30.4%,北方粳高粱(晋杂12号)25.92%;3种高粱基酒中的乳酸乙酯与己酸乙酯的比例分别为:晋杂12号2.63,泸糯八号与青壳洋均为1.44;经过3位国家级白酒评委对3种基酒酒样进行综合评定得出:泸糯八号高粱与青壳洋高粱酒糟发酵生产的基酒评语为浓香纯正、醇甜、干净,而北方粳高粱糟醅基酒评语为浓香、涩味重。通过对比品质具有代表性差异的3种高粱的发酵过程,得出高粱品质的不同导致发酵参数的差异进而导致产酒品质的差异。

In order to reveal the quality relationship between sorghum and Chinese liquor, we analyzed the physical, chemical and microbial differences of three kinds of sorghum distilled grains during fermentation. At the end of fermentation, the base production rates of the three grains （ Lunuo 8, Qing Keyang and Jinza 12） were 32.64% , 30.40% and 25.92% respectively. The proportions of ethyl lactate and ethyl caproate in the three bases （ Lunuo 8, Qing Keyang and Jinza 12） were 1.14, 1.14 and 2.63. At the same time, the three kinds of base liquor＇ s sense were also evaluated. The senses of the base liquor made by sorghum of Lunuo 8 and Qing Keyang were aroma, sweet, pure and clean, but the sense of base liquor made of the sorghum from North China was not good enough. By comparing the fermentation processes of the three representative kinds of sorghum, we found out that differences of sorghum quality led to different fermentation parameters and then resulted in the different qualities of base liquor.