高粱子粒理化特性与清香型大曲白酒酿造关系的研究

Relationship between physicochemical properties of sorghum and Fen-flavor Daqu Baijiu fermentation

高粱作为清香型大曲白酒生产中的原料，其子粒的理化特性对于白酒品质的形成有着重要的影响。试验选用粳高粱品种（晋杂22号、晋杂12号、晋杂34号、晋杂23号）与糯高粱品种（晋糯4号、晋糯5号）进行了清香型大曲白酒酿造试验，通过分析理化特性与白酒品质的关系，结果表明，较低的脂肪含量（≤4%）和一定的单宁含量（0.5%～1.5%）有助于提升白酒的品质。如果要酿造优质白酒，需要脂肪和单宁有一定比例关系（2.5∶1左右），并且含量相对较高（脂肪4.0%左右、单宁1.6%左右）。糯高粱比粳高粱出酒率高3个百分点左右，并且有突出的绵甜口感。

Sorghum, as a raw material for Fen-flavor Daqu Baijiu （Chinese liquor） production, its physicochemical properties have an important influence on the Baijiu quality. Non-glutinous sorghum （Jinza 22, Jinza 12, Jinza 34, and Jinza 23） and glutinous sorghum （Jinnuo 4 and Jinnuo 5） were selected for brewing tests of Fen-flavor Daqu Baijiu. Through analyzing relationship between physicochemical properties and Baijiu quality, the results showed that lower fat content （≤4%） and certain tannin content （0.5%-1.5%） could improve the Baijiu quality. In order to brewing high quality Baijiu, fats and tannins should be controlled a certain proportion （about 2.5∶1）, and the contents were relatively high （about fats 4.0%, tannins 1.6%）. The Baijiu yield of glutinous sorghum was 3% higher than the Baijiu yield of non-glutinous sorghum, and the Baijiu had prominent soft and sweet taste.