食品与发酵工业2025，Vol.51Issue(13)：126-134,9.DOI:10.13995/j.cnki.11-1802/ts.040800
主要白酒原料酿造性能差异性分析
Analysis of differences in brewing performance of main liquor raw materials
摘要
Abstract
Raw materials are the material basis of liquor brewing,determining the flavor and taste of liquor.The quality indicators and brewing performance analysis and research of five brewing commonly used grain raw materials,including sorghum,rice,glutinous rice,wheat,and corn,found that in the quality indicators,each raw material moisture was 10％-14％,of which the corn thousand kernel weight,rice and glutinous rice weight,wheat protein,and glutinous rice total starch and amylopectin(except sticky sorghum)and other indicators were significantly higher than the other raw materials.In terms of brewing performance,rice starch utilization,rice and glutinous rice wine alcohol,and glutinous sorghum wine total acid were significantly higher than those of other raw materials,respectively,and total esters of corn liquor were significantly lower than those of other raw materials.The principal component analysis revealed that the overall quality and brewing performance of glutinous sorghum and maize were relatively similar,with both exhibiting higher thousand kernel weight and total acid content in wine production.In contrast,the overall quality and brewing performance of Japonica sorghum,wheat,glutinous rice,and rice varied greatly.Japonica sorghum had a high total ester content,while rice had elevated protein,moisture,and weight con-tent.Additionally,rice exhibited strong starch utilization and wine production capacity,and glutinous rice had high total starch and branched-chain amylopectin content.Meanwhile,correlation analysis revealed that there was a significant positive correlation between wa-ter content and starch utilization rate(P＜0.05),and a significant positive correlation between amylose and total ester(P＜0.05).There was a significant positive correlation between total starch and alcohol(P＜0.01),and a significant positive correlation between pro-tein and alcohol(P＜0.01).There was a significant negative correlation between total starch and total acid(P＜0.05),and a signifi-cant negative correlation between protein and total acid(P＜0.05).There was a significant negative correlation between alcohol and total acid(P＜0.01).There was a significant positive correlation between amylose and total ester in sorghum(P＜0.01),and there was a sig-nificant negative correlation between alcohol and total acid(P＜0.01);There was a significant negative correlation between total acid and total ester in wheat(P＜0.05),and between total starch and total esters in rice(P＜0.01).关键词
原料品质/酿酒性能/发酵性能/淀粉利用率/相关性分析Key words
raw material quality/brewing performance/fermentation performance/starch utilization rate/correlation analysis引用本文复制引用
张英,胡景辉,莫凯,徐姿静,张娇娇,宋先闯,韩兴林,赵金松..主要白酒原料酿造性能差异性分析[J].食品与发酵工业,2025,51(13):126-134,9.基金项目
国家重点研发传统酿造食品智能制造技术研究及示范项目(2022YFD2101205) （2022YFD2101205）
