浓香型大曲酒优质酿造高粱品种的筛选

Selection of High Quality Sorghum in Luzhou-flavor Liquor

本研究主要目的为探索浓香型白酒的优质酿造高粱品种,通过建立实验室模拟发酵体系,对十四种不同品质的高粱进行模拟发酵实验,分析检测了发酵结束后各品种酒糟的理化指标及香味物质成分等指标。其中在产酒方面,泸糯八号高粱出窖糟醅酒精含量最高,为3%vol;在浓香型白酒主体香味成分己酸乙酯的产量方面,青壳洋与国窖红一号最高,均为0.024g/L。

The main purpose of this study was to explore the high quality brewing sorghum varieties of Luzhouflavor liquor.In this study,through the establishment of a laboratory simulation fermentation system,simulated fermentation experiments were carried out on 14 kinds of sorghum with different qualities,and the physicochemical indexes and aroma components of various varieties of distillers'grains after fermentation were analyzed and tested.In terms of liquor production,Lunuo No.8 sorghum distillery distilled grains had the highest alcohol content(3%vol).In terms of the yield of ethyl caproate,the main flavoring component of Luzhou-flavor liquor,the yield of Qing Keyang and Guojiao Hong No.1 was the highest,both 0.024g/L.