中国酿造2026，Vol.45Issue(8)：31-38,8.DOI:10.11882/j.issn.0254-5071.2026.08.004
不同品种高粱理化特性及其对白酒风味品质影响的研究进展
Research Progress on Physicochemical Properties of Different Sorghum Varieties and Their Effects on Flavor Quality of Baijiu
摘要
Abstract
As the core brewing ingredient of Chinese Baijiu,the variety and physicochemical composition of sorghum directly govern the fermentation behaviors and flavor generation.This paper systematically reviews the physicochemical traits of various sorghum cultivars and their influences on Baijiu quality,focusing on key components including starch,tannins,proteins,and lipids.It further discusses the gelatinization characteristics of starch,the biotransformation and functional effects of tannins,as well as the flavor contributions of proteins and lipids.Furthermore,it compares the contributions of free and bound flavor compounds in sorghum to the"grain aroma",and summarizes the discrepancies in brewing adaptability between non-glutinous and glutinous sorghum.Finally,it outlines the existing deficiencies in current research and proposes promising research directions for further exploration,so as to offer references for quality improvement and flavor innovation in the Baijiu industry.关键词
酿酒高粱/白酒品质/营养成分/影响因素Key words
brewing sorghum/Baijiu quality/nutritional component/influencing factor分类
轻工纺织引用本文复制引用
陈建,扎西尼玛,李华,李江乙,郑佳,赵东..不同品种高粱理化特性及其对白酒风味品质影响的研究进展[J].中国酿造,2026,45(8):31-38,8.基金项目
四川省科技计划项目(2024ZHYS0030) （2024ZHYS0030）
