不同酿酒高粱理化性质及其酿造特性的对比研究

Comparative Study on Physicochemical Properties and Fermentation Performance of Different Sorghum Varieties

优质原料的筛选是酿造优质白酒的前提条件。采用公司二粮型浓香白酒工艺对东北高粱与澳洲高粱进行对比酿造试验,发现两种不同品种高粱在酿酒工艺操作、出窖糟醅理化指标、入窖升温情况及最终原酒产质量方面均存在一定的差异。结果表明,东北高粱的支链淀粉含量高于澳洲高粱,并且东北高粱的平均出酒率比澳洲高粱高5.57%,优级酒率比澳洲高粱高约10.30%;在工艺操作方面,东北高粱具有粉碎效果更好、润料蒸煮时间更短、淀粉利用率更高等特点。结合风味数据和感官品评,发现东北高粱白酒的己酸乙酯含量最高可达3254.74 mg/L,浓香型风格更为典型。因此东北高粱更适合作为二粮型浓香白酒工艺原料,研究结果为浓香型白酒原料的选择提供了理论依据。

High-quality raw materials are the prerequisites of high-quality Baijiu.A comparative fermentation experiment was conducted on Northeast sorghum and Australian sorghum.It was found that the two varieties of sorghum had certain differences in liquormaking process,physicochemical indexes of fermented grains,in-pit temperature rising,and liquor yield and quality.The amylopectin content of Northeast sorghum was higher than that of Australian sorghum.The average liquor yield of Northeast sorghum was 5.57%higher than that of Australian sorghum,and the high-quality liquor rate was 10.30%higher.Northeast sorghum had better crushing effect,shorter steaming time and higher starch utilization rate than Australian sorghum.Flavor data and sensory evaluation showed that the content of ethyl caproate in Baijiu produced by Northeast sorghum was up to 3254.74 mg/L,and its style was more typical.Therefore,Northeast sorghum is more suitable for the production of Nongxiang Baijiu.The research has provided a theoretical basis for the selection of raw materials of Nongxiang Baijiu.