不同糯高粱酿造浓香型白酒差异研究

Study on the Differences of Nongxiang Baijiu Produced by Different Varieties of Glutinous Sorghum

糯高粱作为白酒酿造的重要原料,其品质的优劣将直接影响酒的产量及品质。为优选出最适合伊犁河谷地区浓香型白酒酿酒原料,本文概述了糯高粱理化指标,采用气相色谱分析其所酿浓香型白酒的微量成分,并对其进行感官品评。结果表明,糯1号不仅水分含量适中、支链淀粉含量最高,且具有产酒酯香好、尾净、酸酯含量好、高级醇含量低的特点。综上,糯1号具有作为伊犁河谷浓香型白酒酿造原粮的应用价值。

The quality of glutinous sorghum directly affects the production and quality of Baijiu.In order to select the raw material most suitable for the production of Nongxiang Baijiu in the Ili River Valley,we studied the physicochemical indexes of various variet-ies of glutinous sorghum,analyzed the trace components of the Nongxiang Baijiu made from different varieties of glutinous sorghum by gas chromatography,and conducted sensory evaluation.The results showed that Glutinous No.1 had the highest amylopectin con-tent and proper water content;the produced liquor had good ester aroma,proper acid and ester content,and low content of higher al-cohol.In conclusion,Glutinous No.1 has the application value for the production of Nongxiang Baijiu in the Ili River Valley.