中国白酒不同香型酒曲理化性能对比分析

Comparative Analysis of Physiochemical Properties of Baijiu(Liquor)Starter of Different Flavor Types

选择了26种白酒酒曲为研究对象,以QB/T 4257—2011酿酒大曲通用分析方法为检测方法,检测了水分、酸度、淀粉、发酵力、酯化力、糖化力等理化指标,对比分析了浓香型、芝麻香型、酱香型、清香型、豉香型、特香型等香型白酒酿酒用大曲的特性。结果表明,不同香型的白酒酿造用曲的理化性能各不相同,这与酒曲的类型不同有关,也是不同香型白酒酿造用酒曲特有风格形成的重要原因之一。

In this study, we selected 26 kinds of liquor starter as the research objects. The physiochemical indexes of those liquor starter includ-ing moisture content, acidity, starch content, fermenting power, esterifying power, saccharifying power etc. were measured according to QB/T 4257-2011 General Analytic Methods of Daqu, and the properties of liquor starter of different flavor types （Nongxiang, Zhimaxiang,Jiang xiang, Qingxiang, Chixiang, Texiang, etc.） were analyzed and compared. The results suggested that there was certain difference in the physio-chemical indexes of those liquor starter, which might be related to the different types of liquor starter and was one of the most important factors for the formation of the special styles of liquor starter of different flavor types.