不同品种糯高粱酿造酱香型白酒对比研究

Comparative study on different varieties of glutinous sorghum for brewing sauce-flavor Baijiu

为探究出适合酱香型白酒酿造的糯高粱品种,以红缨子、冀酿2号、红茅6号这3种糯高粱为研究对象,对3种糯高粱原料、发酵过程中糟醅、基酒的理化指标进行对比分析。结果表明,3种糯高粱原料的水分、蛋白质、单宁含量差异不显著(P>0.05)。红缨子糯高粱的堆积水分从四轮次酒开始最高;窖内顶温在二轮次酒至四轮次酒时最高,平均顶温为40.1℃;出酒率在三轮次酒至五轮次酒时最高,平均出酒率为10.24%;总出酒率与其他2种高粱差异不显著(P>0.05);优酒率最高,达到33.10%;基酒总酯含量最高,平均总酯含量为6.89 g/L;一轮次酒、二轮次酒的正丙醇含量最低,分别为54.10 g/L、7.92 g/L。因此,红缨子高粱有利于提高酱香型白酒的酒质,更适合作为酱香型白酒生产的酿造原料。

In order to explore varieties of glutinous sorghum suitable for brewing sauce-flavor(Jiangxiangxing)Baijiu,using 3 varieties of glutinous sorghum of Hongyingzi,Jiniang 2 and Hongmao 6 as research object,the physicochemical characteristics of the 3 kinds of glutinous sorghum raw materials,fermented grains in fermentation process,and base liquor were compared and analyzed.The results showed that there were no significant differences in water,protein and tannin contents of the 3 varieties of glutinous sorghum raw materials(P>0.05).The accumulation water content of Hongyingzi glutinous sorghum was the highest from the fourth round of fermenteation,the maximum temperature in the pit was the highest from the second round fermentation to the fourth round fermentation,and the average maximum temperature was 40.1℃.The liquor yield was the highest from the third round to the fifth round,and the average liquor yield was 10.24%.There was no significant difference between its total liquor yield and the other two varieties of sorghum(P>0.05).The excellent liquor rate was the highest,reaching 33.10%.The total ester contents of base liquor were the highest,and the average total ester contents were 6.89 g/L.The contents of n-propyl alcohol in first round liquor and second round liquor were the lowest,which were 54.10 g/L and 7.92 g/L,respectively.Therefore,Hongyingzi sorghum is beneficial to improve the quality of sauce-flavor Baijiu,and more suitable as brewing raw material for the production of sauce-flavor Baijiu.