玉米和高粱小曲酒酿造特性研究对比

Comparison of brewing characteristic of Xiaoqu Baijiu with corn and sorghum

在实验室条件下,以玉米和高粱为原料进行小曲酒的酿造,通过对比酿酒原料及酿造过程中理化性质的差异,结合对玉米原料不同的处理工艺,以期改善玉米酿造小曲酒的酒质。结果表明,高粱的粗淀粉含量与玉米差异不显著(P>0.05),水分含量显著高于玉米(P<0.05)。高粱酒样的酒精度显著高于玉米酒样(P<0.05);高粱糟醅的酸度、残余淀粉以及其细菌数量显著低于玉米糟醅(P<0.05),水分及其酵母菌数量显著高于玉米糟醅(P<0.05)。对玉米先蒸粮再粉碎能够有效提升玉米酿造的小曲酒酒质,酒样酒精度由14.3%vol提升至24.4%vol,乙酸乙酯的含量由0.2 g/L提升至0.6 g/L。

Under laboratory conditions,the Xiaoqu Baijiu(Chinese liquor)was brewed with corn and sorghum as raw materials.The differences in physical and chemical properties of the raw materials were compared during the brewing process,and different processing techniques for corn raw materials were used to improve the quality of Xiaoqu Baijiu brewed with corn.The results showed that the crude starch content of sorghum was not significantly different from that of corn(P>0.05),but the water content was significantly higher than that of corn(P<0.05).The alcohol content of sorghum Baijiu sample was significantly higher than that of corn Baijiu sample(P<0.05).The acidity,residual starch and bacteria number of sorghum distilled grains were significantly lower than those of corn distilled grains(P<0.05),but the water content and yeasts number were significantly higher than those of corn distilled grains(P<0.05).The quality of Xiaoqu Baijiu brewed with corn could be improved by steaming corn first and then crushing,the alcohol content of Baijiu sample increased from 14.3%vol to 24.4%vol,and the ethyl acetate content increased from 0.2 g/L to 0.6 g/L.