不同品种高粱在浓香型白酒酿造过程中的对比研究

Comparative Study on Different Varieties of Sorghum in the Brewing Process of Nongxiangxing Baijiu

以山西粳高粱、安徽本地糯高粱和东北粳高粱为研究对象,对三种不同品种高粱进行浓香型白酒的大生产酿造实验,分析比较三种高粱籽粒的理化性质及其在浓香型白酒酿造过程中的酿酒特性和出酒率的差异。结果显示,安徽本地糯高粱中的总淀粉、支链淀粉和单宁含量最高,淀粉利用率及产酒效果更好,出酒率最高,达到了37.76%,明显高于另外两种粳高粱。同时,本地糯高粱的原酒感官品评得分也是最高的,浓香型白酒风格更突出,显示出了其在浓香型白酒酿造中优良的酿酒特性。因此,安徽本地糯高粱较山西粳高粱和东北粳高粱,更适合作为浓香型白酒的酿酒高粱原料。

Taking Shanxi japonica sorghum,Anhui local glutinous sorghum and Northeast japonica sorghum as the research objects,the large-scale production of Nongxiangxing Baijiu was conducted with three different varieties of sorghum.The physical and chemical properties of the three sorghum grains and their differences in brewing characteristics and liquor yield during the brewing process of Nongxiangxing Baijiu were analyzed and compared.The results showed that the content of total starch,amylopectin,and tannin in Anhui local glutinous sorghum was the highest,and the starch utilization rate and liquor production effect were better,and the liquor yield was the highest,reaching 37.76%,which was significantly higher than the other two types of japonica sorghum.At the same time,the sensory evaluation score of local glutinous sorghum base liquor is also the highest,and the style of Nongxiangxing Baijiu was more prominent,showing its excellent liquor making characteristics in the brewing of Nongxiangxing Baijiu.Therefore,Anhui local glutinous sorghum is more suitable as the raw material for brewing Nongxiangxing Baijiu than Shanxi japonica sorghum and northeast japonica sorghum.