Food and Fermentation Industries >

2021 , Vol. 47 >Issue 22: 55 - 62

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026467

Correlation between the brewing performance of different sorghum varieties and the quality of single grain light-aroma Baijiu

  • LI Baosheng ,
  • YANG Kaihuan ,
  • SU Jianru ,
  • JIANG Wei ,
  • DONG Jianhui ,
  • XIANGLI Jiaxiong ,
  • ZHAO Xiangdong ,
  • WANG Fugui ,
  • KE Tao
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  • 1(School of Life Science and Technology, Nanyang Normal University, Nanyang 473061, China)
    2(International Joint Research Center of Quality and Safety of Alcoholic Beverages, China National Research Institute of Food and Fermentation Industries, Beijing 100015, China)
    3(Shanxi Xinghua village Fenjiu Group Co.Ltd., Fenyang 032205, China)
    4(Eco-Environment Engineering College, Guizhou Minzu University, Guiyang 550025, China)

Received date: 2020-12-16

  Revised date: 2021-03-18

  Online published: 2021-12-16

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Abstract

The screening of high-quality raw materials is an important factor in the brewing of high-quality Baijiu. Nine indicators of brewing performance for sorghum, including moisture, protein, coarse fat, starch, branch chain starch, straight chain starch, canonin, paste rate and water absorption rate were determined. According to the principal component analysis and clustering analysis, five different sorghum varieties were selected for the production of Baijiu. Among them, the difference among sorghum G1 and the other four varieties was the largest, followed by G3. The performance of G2, G4 and G5 was the most similar, and were classified into the same category. Five kinds of Baijiu were brewed from these five kinds of sorghum. Forty-two volatile flavor compounds were found in Baijiu by gas chromatography, and each flavor substance had differences, with a relative standard deviation between 2.49% and 113.35%. Baijiu G2 and G4 were the most similar according to the result of principal component analysis, but there were significant differences between Baijiu G5, G1, G3 and the former two. Under the same brewing process, the similarity of sorghum varieties can reflect the similarity of Baijiu to some extent. Branch-chain starch content had an important positive effect on the yield of alcohol. There was a positive correlation between crude fat and high fatty acid ethyl ester. Combined with sensory evaluation and flavor data, it was found that liquor fragrance style of Baijiu G3 was the most typical, and had the highest comprehensive score. Sorghum G3 is most suitable for single grain fragrance liquor process, which provides effective scientific and technological support for the production and quality control of Chinese Baijiu.

Key words： brewing performance; gas chromatography; clustering analysis; principal component analysis; correlation analysis; higher fatty acid ethyl esters

Cite this article

LI Baosheng , YANG Kaihuan , SU Jianru , JIANG Wei , DONG Jianhui , XIANGLI Jiaxiong , ZHAO Xiangdong , WANG Fugui , KE Tao . Correlation between the brewing performance of different sorghum varieties and the quality of single grain light-aroma Baijiu[J]. Food and Fermentation Industries, 2021 , 47(22) : 55 -62 . DOI: 10.13995/j.cnki.11-1802/ts.026467

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