不同高粱品种对浓香型白酒生产的影响研究

Influence of Sorghum of Different Varieties on the Production of Nongxiang Baijiu

不同品种高粱的品质有所差异,主要体现在淀粉含量、蛋白质含量、脂肪含量、单宁含量、千粒重等多个方面,差异性在川南糯高粱和东北粳高粮之间表现得更为明显。通过对比研究发现,川南糯高粱不仅更容易蒸煮糊化而被微生物利用,保证发酵正常进行,同时所产出的浓香型酒的感官风格突出,显示出了优良的酿酒特性。

Sorghum of different varieties has different properties, embodied in starch content, protein content, fat content, tannin content, thousand kernel weight, etc. The differences between the glutinous sorghum from Sichuan and the non-glutinous sorghum from Northeast China are especially obvious. Comparison study shows that the glutinous sorghum is easier to gelatinize, which is conducive to the fermentation process. Meanwhile, the Nongxiang Baijiu produced by the glutinous sorghum has higher sensory quality, indicating that the glutinous sorghum is superior in liquor making.