为探究酱香型郎酒酿造高粱的适用性,研究不同高粱品种酿酒的品质差异,以4种不同的高粱品种(郎酒专用糯高粱LJ1、泸州本地糯高粱LJ2、东北糯高粱NLJ1、东北粳高粱NLJ2)为研究对象,在大生产条件下进行酱香型白酒的酿造实验,通过对比分析不同高粱品种的主要营养组分差异以及产酒品质的差异,结果表明,富含高比例支链淀粉的糯高梁品种(LJ1、LJ2、NLJ1)更有利于酱香型白酒的发酵;粳高粱不利于酱香型白酒多轮次蒸煮发酵;郎酒专用糯高粱LJ1由于含有较高的淀粉含量,且全部为支链淀粉,全年总出酒率最高,且在第三、第四、第五轮次的出酒率明显高于其他几个品种;LJ1的酿造酒质略优于LJ2,优于NLJ1,东北粳高粱产酒风格最差。研究结果表明,川南酱香型酒厂更适于选用当地的糯高粱品种进行生产酿造。
In order to explore the applicability of sorghum brewed for sauce-flavor Langjiu and the quality discrepancy of different sorghum varieties in the production of Baijiu, four kinds of sorghum varieties (special glutinous sorghum for Langjiu LJ1, Luzhou local glutinous sorghum LJ2, northeast glutinous sorghum NLJ1, and northeast japonica NLJ2) were used to produce sauce-flavor Langjiu. The brewing experiment was carried out under large-scale production conditions. The study compared and analyzed the differences of main components in different sorghum varieties and Baijiu quality produced by different sorghums. The results showed that the glutinous sorghum varieties (LJ1, LJ2, NLJ1) rich in amylopectin were more conducive to produce sauce-flavor Baijiu; the japonica sorghum is not suitable for the multiple rounds of cooking and fermentation of sauce-flavor Baijiu; starch content of LJ1 was high and was all amylopectin, producing the highest yield of liquor throughout the year, and from the third to fifth round of the production, the liquor yield of LJ1 was significantly higher than that of other varieties; the Baijiu quality of LJ1 was better than that of LJ2 and NLJ2, the Baijiu style of northeast japonica sorghum is the worst. Southern Sichuan factory is more suitable for using local glutinous sorghum varieties to produce sauce-flavor Baijiu.
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