食品与发酵工业2025，Vol.51Issue(1)：99-107,9.DOI:10.13995/j.cnki.11-1802/ts.038362
不同品种糯高粱在酱香型白酒生产中的应用
Application of different varieties of glutinous sorghum in production of Maotai flavor Baijiu
摘要
Abstract
Sorghum varieties affect the fermentation process of the Maotai flavor Baijiu and the quality of base liquor.A grain produc-tion experiment was conducted on six types of glutinous sorghum,including GY,GT,ZM,YX,HS,and GLD,comparing the raw materi-als,fermented mash,physicochemical indicators of base liquor,skeletal components,and sensory evaluation.Results showed that using principal component analysis,six varieties of glutinous sorghum samples could be divided into three categories,with no significant differ-ence in starch and tannin content(P＞0.05).The changes in physicochemical factors of six types of glutinous sorghum during one to six rounds of fermentation in the cellar are consistent,with significant differences in amplitude.As the rounds progressed,the alcohol content of the base liquor significantly decreased from 52％vol-57％vol,while GLD,ZM,and YX types of glutinous sorghum had higher alcohol content during the production of the base liquor.In terms of basic liquor evaluation,various types of glutinous sorghum had different ad-vantages and contributions.Among the skeleton components of Baijiu,the highest average contents of acids and aldehyde in ZM sorghum brewing base liquor were 0.39 and 0.24 g/L,while the highest average contents of esters and alcohols in HS sorghum brewing base liquor were 1.17 and 0.94 g/L.Through the analysis of aroma activity values,it was found that 8 flavor substances such as acetaldehyde and ethyl acetate played an important role in the aroma characteristics of the base liquor.The application of partial least squares discriminant analysis could effectively distinguish the flavor differences of different varieties of glutinous sorghum brewing base liquor,and determine 7 variable importance factors,including isobutanol,acetal,and sec-butanol.This study clarifies the influence of sorghum varieties on the whole brewing process and provides a theoretical reference for establishing scientific acceptance standards for raw materials and screening raw materials suitable for Maotai flavor Baijiu brewing.关键词
糯高粱品种/发酵酒醅/理化因子/基酒品评/骨架成分Key words
glutinous sorghum varieties/fermented mash/physical and chemical factors/basic wine evaluation/skeleton components引用本文复制引用
胡春红,杨芳,李新涛,肖冬光,卢君,唐贤星,罗桂花,程明星,杜宇,陈双宇..不同品种糯高粱在酱香型白酒生产中的应用[J].食品与发酵工业,2025,51(1):99-107,9.基金项目
贵州省科技计划项目(黔科合成果[2023]一般149,黔科合成果[2023]一般150) （黔科合成果[2023]一般149,黔科合成果[2023]一般150）
贵州省仁怀市科技计划项目(仁科支撑[2020]04号) （仁科支撑[2020]04号）
遵义市科技计划项目(遵市科合R&D[2020]31号,遵市科合支撑GY(2021)40号) （遵市科合R&D[2020]31号,遵市科合支撑GY(2021）
