食品与发酵工业 >

2025 , Vol. 51 >Issue 1: 99 - 107

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.038362

研究报告

不同品种糯高粱在酱香型白酒生产中的应用

  • 胡春红 ,
  • 李新涛 ,
  • 肖冬光 ,
  • 卢君 ,
  • 唐贤星 ,
  • 罗桂花 ,
  • 程明星 ,
  • 杜宇 ,
  • 陈双宇 ,
  • 杨芳
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  • 1(天津科技大学 生物工程学院,天津,300457)
    2(贵州国台酒业集团研究院,天津,300410)
    3(贵州国台酒庄有限公司,贵州 仁怀,564501)
第一作者:硕士研究生(卢君正高级工程师和肖冬光教授为共同通信作者,E-mail:lujun951@tasly.com;xiao99@tust.edu.cn)

收稿日期: 2023-12-25

  修回日期: 2024-02-23

  网络出版日期: 2025-01-23

基金资助

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);贵州省仁怀市科技计划项目(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)

收起

Application of different varieties of glutinous sorghum in production of Maotai flavor Baijiu

  • HU Chunhong ,
  • LI Xintao ,
  • XIAO Dongguang ,
  • LU Jun ,
  • TANG Xianxing ,
  • LUO Guihua ,
  • CHENG Mingxing ,
  • DU Yu ,
  • CHEN Shuangyu ,
  • YANG Fang
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  • 1(School of Biotechnology, Tianjin University of Science and Technology, Tianjin 300457, China)
    2(Guizhou Guotai Liquor Industry Group Research Institute, Tianjin 300410, China)
    3(Guizhou Guotai Winery Co.Ltd., Renhuai 564501, China)

Received date: 2023-12-25

  Revised date: 2024-02-23

  Online published: 2025-01-23

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摘要

高粱品种影响酱香型白酒发酵进程以及基酒品质。对贵友(GY)、国台(GT)、致茂(ZM)、颖新(YX)、红穗(HS)、高粱地(GLD)6种糯高粱进行投粮生产试验,从原料、发酵酒醅、基酒理化指标、骨架成分以及感官品评等方面进行对比。结果表明,利用主成分分析可将6个品种糯高粱样品分为3类,其中淀粉、单宁含量差距并不显著(P>0.05);6种糯高粱在1~6轮次窖内发酵期间理化因子变化规律一致,幅度相差较大;随着轮次的进行,基酒的酒精度从52%vol~57%vol显著降低,GLD、ZM、YX 3种糯高粱在生产基酒时酒精度较高;在基酒品评维度,各类糯高粱具有不同优势贡献;白酒骨架成分中,ZM高粱酿造基酒中酸类、醛类平均含量最高为0.39、0.24 g/L,而HS高粱酿造基酒酯、醇平均含量最高为1.17、0.94 g/L;通过香气活性值分析得出,8种风味物质如乙醛、乙酸乙酯等对基酒香气特征具有重要作用;应用偏最小二乘判别分析能较好地区分不同品种糯高粱酿造基酒风味区别,确定出变量重要性因子7种,包括异丁醇、乙缩醛、仲丁醇等。该研究阐明了高粱品种对酿造整体的影响,为建立科学原料验收标准,筛选出适合酱香型白酒酿造的原料提供理论参考。

关键词： 糯高粱品种; 发酵酒醅; 理化因子; 基酒品评; 骨架成分

本文引用格式

胡春红 , 李新涛 , 肖冬光 , 卢君 , 唐贤星 , 罗桂花 , 程明星 , 杜宇 , 陈双宇 , 杨芳 . 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 . DOI: 10.13995/j.cnki.11-1802/ts.038362

Abstract

Sorghum varieties affect the fermentation process of the Maotai flavor Baijiu and the quality of base liquor.A grain production experiment was conducted on six types of glutinous sorghum, including GY, GT, ZM, YX, HS, and GLD, comparing the raw materials, 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 difference 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 advantages 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.

Key words： glutinous sorghum varieties; fermented mash; physical and chemical factors; basic wine evaluation; skeleton components

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