食品与发酵工业 >

2025 , Vol. 51 >Issue 15: 96 - 103

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.041117

研究报告

硬质与软质小麦制曲对浓香型白酒酿造的差异化影响

  • 罗丽蓉 ,
  • 郭辉祥 ,
  • 王军 ,
  • 姚伟科 ,
  • 曾小伟 ,
  • 邹永芳 ,
  • 饶家权 ,
  • 杨岱霖
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  • (舍得酒业股份有限公司,四川 射洪,629200)
第一作者:硕士研究生(杨岱霖工程师为通信作者,E-mail:yangdailin65@outlook.com)

收稿日期: 2024-09-23

  修回日期: 2024-11-24

  网络出版日期: 2025-08-22

基金资助

中国生态酿酒产研院开放基金项目(SD-ST-004)

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Differential effects of using hard and soft wheat Daqu on the brewing of Nongxiang Baijiu

  • LUO Lirong ,
  • GUO Huixiang ,
  • WANG Jun ,
  • YAO Weike ,
  • ZENG Xiaowei ,
  • ZOU Yongfang ,
  • RAO Jiaquan ,
  • YANG Dailin
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  • (Shede Spirits Co.Ltd., Shehong 629200, China)

Received date: 2024-09-23

  Revised date: 2024-11-24

  Online published: 2025-08-22

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摘要

大曲是浓香型白酒酿造工艺中最为重要的菌系、酶系及营养物质提供源,其酿造性能的呈现与制曲原材料关系密切。该研究在传统制曲工艺的基础上,结合高通量测序、近红外光谱、气相色谱等技术从麦曲理化、微生物、糟醅理化、发酵温度、基酒产量、酒体风味物质及感官评价等方面,综合分析2种麦曲在正常发酵期酿造效果的差异性。结果表明,软质麦曲自身酸度显著低于硬质麦曲13.7%,水分含量显著高于硬质麦曲7.1%。软质麦曲微生物体系中的优势真菌及优势细菌的均匀度更低;酿造环节中,软质麦曲出窖糟醅酸度显著低于硬质麦曲2.3%,单窖粮糟酒产量显著高于硬质麦曲,其提高率为5.1%;而2种麦曲所产基酒在感官品评及各类风味物质含量上均无显著差异。综上所述,软质麦曲的投窖效果优于硬质麦曲,该研究可为浓香型白酒酿造工艺中制曲小麦类型的选择提供数据支持,并为进一步优化酿酒工艺提供理论参考。

关键词： 硬质麦曲; 软质麦曲; 理化指标; 酿造效果; 浓香型白酒

本文引用格式

罗丽蓉 , 郭辉祥 , 王军 , 姚伟科 , 曾小伟 , 邹永芳 , 饶家权 , 杨岱霖 . 硬质与软质小麦制曲对浓香型白酒酿造的差异化影响[J]. 食品与发酵工业, 2025 , 51(15) : 96 -103 . DOI: 10.13995/j.cnki.11-1802/ts.041117

Abstract

Daqu is the most important source of microbial communities, enzymes, and nutrients in the production of Nongxiang Baijiu, with its performance closely linked to the raw materials used in Daqu production.Building on traditional Daqu-making techniques, the study employed high-throughput sequencing, near-infrared spectroscopy, and gas chromatography to comprehensively analyze differences in the production outcomes of two types of Daqu, during the normal fermentation period.The analysis considered aspects such as physicochemical properties, microbiology, fermented grains, fermentation temperature, base liquor yield, liquor flavor compounds, and sensory evaluations.Results indicated that soft wheat Daqu exhibits significantly lower acidity than hard wheat Daqu, with a reduction rate of 13.7%, and a higher moisture content, showing an increase of 7.1%.The microbial uniformity of dominant fungi and bacteria in soft wheat Daqu was lower.During the brewing process, the acidity of the mash from soft wheat Daqu was significantly lower than that from hard wheat Daqu, with a reduction rate of 2.3%.The liquor yield from a single pit of soft wheat Daqu was significantly higher than that from hard wheat Daqu, showing an increase of 5.1%.However, there were no significant differences between the two types of Daqu in sensory ratings and the content of various flavor compounds.In conclusion, soft wheat Daqu demonstrated superior performance in fermentation pits compared to hard wheat Daqu.The research provides data support for selecting the type of wheat for Daqu in the production of Nongxiang Baijiu, aiming to further optimize the brewing process.

Key words： hard wheat Daqu; soft wheat Daqu; physicochemical index; brewing effect; Nongxiang Baijiu

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