三种酿酒高粱的理化特性与基酒风味分析

Physicochemical property of three varieties of sorghum for Baijiu-making and flavor of base liquor

以东北粳高粱、自贡小高粱和泸州糯高粱3种高粱为实验对象,模拟浓香型白酒酿造过程,并对所产基酒的风味物质进行了对比分析。结果表明,泸州糯高粱的支链淀粉、粗脂肪、粗蛋白含量最高,分别为53.01%、3.96%、7.94%;东北粳高粱的总淀粉和直链淀粉含量最高,分别为71.35%、28.52%;自贡小高粱的粗脂肪和总淀粉的含量最低,分别为2.49%、61.50%,其他指标趋于其他两者之间;泸州糯高粱的9种氨基酸含量显著高于东北粳高粱和自贡小高粱;对基酒的主要风味物质进行气质联用(GC-MS)分析可知,泸州糯高粱基酒一共检出8种醇类,18种酯类;自贡小高粱基酒一共检出8种醇类,14种酯类;东北粳高粱基酒一共检出6种醇类,13种酯类。

Using Northeast japonica sorghum, Zigong small sorghum and Luzhou glutinous sorghum as experimental material, the strong-flavor Baijiu-making process was simulated, and the flavor substances of base liquor fermented by sorghum were investigated. The results were as follows： the content of amylopectin, crude fat, crude protein, in Luzhou glutinous sorghum were the highest, which was 53.01%, 3.96%, 7.94%, respectively. The content of total starch and amylose was the highest in Northeast japonica sorghum, which was 71.35%, 28.52%, respectively. The content of crude fat and total starch was the lowest in Zigong small sorghum, which was 2.49% and 61.50%, respectively, and other indicators were between the Northeast japonica sorghum and Luzhou glutinous sorghum. Total content of nine amino acids in Luzhou glutinous sorghum was significantly higher than that in other 2 samples. Meanwhile, the main flavor compounds of base liquor were analyzed. Results showed that 8 kinds of alcohols and 18 kinds of esters in Luzhou glutinous sorghum based liquor were detected by GS-MS; 8 kinds of alcohols and 14 kinds of esters were detected in Zigong small sorghum; and 6 kinds of alcohols and 13 kinds of esters were detected in Northeast japonica sorghum.