以泸糯八号酿酒高粱为原料,利用P-B实验、最陡爬坡实验及Box-Behnke实验对影响产酒质量的入窖条件进行筛选及优化,得到了泸糯八号高粱的最优入窖条件为:投粮量19.7%(占糟醅重量),曲药用量19.6%(占投粮重量),入窖酸度1.89。通过生产验证发现,采用优化后的八窖条件,泸糯八号糟醅己酸乙酯产量比优化前提高了0.2g/L,乳己比(乳酸乙酯与己酸乙酯的比例)比优化前降低了0.2,品评结果良好,且窖香更为浓郁。

Using Lunuo 8 sorghum as the raw material,the initial fermentation factors were selected and optimized with the P-B experiment,the steepest climbing experiment,and the Box- Behnke experiment. The optimized fermentation starting factors of Lunuo 8 sorghum were as follows: dosage of sorghum was 19. 7%( of distilled grains), dosage of Daqu was 19. 6( of sorghum) and starting acidity was 1. 89. Through production verification,it was found that after the fermentation starting factors' optimization,there were 0. 2 g / L of increase of ethyl caproate output and 0. 2 of decrease of the proportion of ethyl-actate and ethyl-caproate,and the evaluation results were cleaner,and the aroma was stronger.