Food and Fermentation Industries >

2023 , Vol. 49 >Issue 3: 322 - 328

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.031143

Research progress on the relationship between raw materials and Baijiu quality

  • NIU Jiao ,
  • SHEN Yi ,
  • ZHANG Guihu ,
  • CHENG Wei ,
  • LI Hehe ,
  • ZHENG Fuping ,
  • SUN Baoguo
Expand
  • 1(Key Laboratory of Brewing Molecular Engineering of China Light Industry, Beijing Technology and Business University, Beijing 100048, China)
    2(Sichuan Lang Jiu Co.Ltd., Luzhou 646699, China)

Received date: 2022-02-14

  Revised date: 2022-04-25

  Online published: 2023-03-03

Fold

Abstract

Chinese Baijiu is a famous traditional fermented and distilling liquor, its production in a complex brewing system forming its unique style influenced by various factors, one of them is the raw material, which is very important for the quality of Baijiu. The brewing raw materials of strong-flavor Baijiu, sauce-flavor Baijiu and light-flavor Baijiu are summarized, the relationship between starch, protein, lipid, tannin and brewing quality, liquor quality is discussed, the contribution of cooking aroma to main flavoring liquor in recent years is reviewed, which explained the important role of raw materials in Baijiu. The future research on the best proportion of various components in brewing raw materials in selecting high-quality Baijiu making materials and the exploration of the flavor components of raw materials in the fermentation process through a series of reactions and finally the formation of Baijiu flavor are prospected.

Key words： Baijiu; brewing raw material; main components; steaming aroma

Cite this article

NIU Jiao , SHEN Yi , ZHANG Guihu , CHENG Wei , LI Hehe , ZHENG Fuping , SUN Baoguo . Research progress on the relationship between raw materials and Baijiu quality[J]. Food and Fermentation Industries, 2023 , 49(3) : 322 -328 . DOI: 10.13995/j.cnki.11-1802/ts.031143

References

[1] 吴正勇. 白酒酿造谷物类原料中结合态香气物质的分离及检测研究[J].中国食品, 2021, 825(17):42-43.
WU Z Y.Study on separation and detection of bound aroma substances from grain materials of Baijiu brewing[J].China Food, 2021, 825(17):42-43.
[2] 方颂平, 刘露, 吴文睿, 等.小米对浓香型白酒酿造及风格特征的影响[J].食品与发酵工业, 2021, 47(8):122-127.
FANG S P, LIU L, WU W R, et al.Influence of millet in the brewing and flavor characteristics of strong flavor Baijiu[J].Food and Fermentation Industries, 2021, 47(8):122-127.
[3] 王贵军, 赵正鑫, 浦文立, 等.北方粳高粱与四川糯高粱在酱香型白酒生产中的比较研究[J].酿酒科技, 2017(9):61-64.
WANG G J, ZHAO Z X, PU W L, et al.Comparison between Sichuan red sorghum and japonica sorghum as raw materials in Jiangxiang Baijiu production[J].Liquor-Making Science ＆ Technology, 2017(9):61-64.
[4] 刘涵, 敖宗华, 王明, 等.酿酒高粱的研究进展[J].酿酒科技, 2016(6):105-107.
LIU H, AO Z H, WANG M, et al.Research progress in Baijiu-making sorghum[J].Liquor-Making Science ＆ Technology, 2016(6):105-107.
[5] 程度, 曹建兰, 王珂佳, 等.高粱对酱香型白酒品质影响的研究进展[J].食品科学, 2022, 43(7):356-364.
CHENG D, CAO J L, WANG K J, et al.Progress in understanding the effect of sorghum on the quality of Maotai-flavor Baijiu[J].Food Science, 2022, 43(7):356-364.
[6] LIU H L, SUN B G.Effect of fermentation processing on the flavor of Baijiu[J].Journal of Agricultural and Food Chemistry, 2018, 66(22):5 425-5 432.
[7] 陈彬, 何宏魁, 李安军, 等.不同粮食品种对清香型大曲酒风味的影响[J].中国酿造, 2017, 36(7):22-26.
CHEN B, HE H K, LI A J, et al.Effect of different grain varieties on the flavor of Fen-flavour Daqu Baijiu(Chinese liquor)[J].China Brewing, 2017, 36(7):22-26.
[8] LIU C J, GONG X W, ZHAO G, et al.Liquor flavour is associated with the physicochemical property and microbial diversity of fermented grains in waxy and non-waxy sorghum (Sorghum bicolor) during fermentation[J].Frontiers in Microbiology, 2021, 12:618458.
[9] FAN G S, TENG C, XU D, et al.Enhanced production of ethyl acetate using co-culture of Wickerhamomyces anomalus and Saccharomyces cerevisiae[J].Journal of Bioscience and Bioengineering, 2019, 128(5):564-570.
[10] 李嵩博, 唐朝臣, 陈峰, 等.中国粒用高粱改良品种的产量和品质性状时空变化[J].中国农业科学, 2018, 51(2):246-256.
LI S B, TANG C C, CHEN F, et al.Temporal and spatial changes in yield and quality with grain sorghum variety improvement in China[J].Scientia Agricultura Sinica, 2018, 51(2):246-256.
[11] 寇晨光. 多粮发酵在清香型白酒生产中的应用[J].酿酒科技, 2012(11):72-75.
KOU C G.Application of multi-grains fermentation in Fen-flavor liquor production[J].Liquor-Making Science ＆ Technology, 2012(11):72-75.
[12] WU X, ZHAO R, BEAN S R, et al.Factors impacting ethanol production from grain sorghum in the dry-grind process[J].Cereal Chemistry, 2007, 84(2):130-136.
[13] LI C, HU Y M, HUANG T, et al.A combined action of amylose and amylopectin fine molecular structures in determining the starch pasting and retrogradation property[J].International Journal of Biological Macromolecules, 2020, 164:2 717-2 725.
[14] 葛云飞, 康子悦, 沈蒙, 等.高粱自然发酵对淀粉分子结构及老化性质的影响[J].食品科学, 2019, 40(18):35-40.
GE Y F, KANG Z Y, SHEN M, et al.Effect of natural fermentation on molecular structure and retrogradation properties of sorghum starch[J].Food Science, 2019, 40(18):35-40.
[15] 赵冠, 党科, 宫香伟, 等.粳糯高粱籽粒理化性质及酿酒特性分析[J].中国酿造, 2021, 40(2):77-82.
ZHAO G, DANG K, GONG X W, et al.Analysis on the physicochemical properties and Baijiu-making characteristics in grain of japonica sorghum and glutinous sorghum[J].China Brewing, 2021, 40(2):77-82.
[16] XU X M, WATERS D, BLANCHARD C, et al.A study on Australian sorghum grain fermentation performance and the changes in Zaopei major composition during solid-state fermentation[J].Journal of Cereal Science, 2021, 98:103160.
[17] 李秋涛, 练顺才, 常亮, 等.直支链淀粉对白酒生产的影响[J].食品与发酵科技, 2013, 49(6):76-79.
LI Q T, LIAN S C, CHANG L, et al.Amylose and amylopectin influence on liquor production[J].Food and Fermentation Technology, 2013, 49(6):76-79.
[18] 罗惠波, 苟云淩, 叶光斌, 等.影响白酒中高级醇生成的工艺条件研究[J].中国酿造, 2011, 30(8):87-90.
LUO H B, GOU Y L, YE G B, et al.Process conditions influencing the formation of higher alcohols in liquor spirit[J].China Brewing, 2011, 30(8):87-90.
[19] ZHANG R, WU Q, XU Y.Aroma characteristics of Moutai-flavour liquor produced with Bacillus licheniformis by solid-state fermentation[J].Letters in Applied Microbiology, 2013, 57(1):11-18.
[20] 陈华蓉,吴群,徐岩.酿酒高粱蛋白质的分类组成及相关特性研究[EB/OL].北京:中国科技论文在线,2016, http://www.paper.edu.cn/releasepaper/content/201604-102.
CHEN H R, WU Q, XU Y.Study on Preparation and Physicochemical Properties of Brewing Sorghum Protein [EB/OL].Beijing:Sciencepaper Online, 2016, http://www.paper.edu.cn/releasepaper/content/201604-102.
[21] 王正, 王石垒, 吴群, 等.谷物蛋白对白酒发酵过程中微生物群落及其代谢多样性的调控[J].微生物学通报, 2021, 48(11):4 167-4 177.
WANG Z, WANG S L, WU Q, et al.Regulation of cereal protein on the microbial and metabolic diversity during the Chinese liquor fermentation[J].Microbiology China, 2021, 48(11):4 167-4 177.
[22] BETA T, CORKE H, ROONEY L W, et al.Starch properties as affected by sorghum grain chemistry[J].Journal of the Science of Food and Agriculture, 2001, 81(2):245-251.
[23] 郭旭凯, 杨玲, 张福耀, 等.高粱子粒理化特性与清香型大曲白酒酿造关系的研究[J].中国酿造, 2016, 35(12):40-43.
GUO X K, YANG L, ZHANG F Y, et al.Relationship between physicochemical properties of sorghum and Fen-flavor Daqu Baijiu fermentation[J].China Brewing, 2016, 35(12):40-43.
[24] 刘聪. 山西老陈醋醋醅中微生物多样性分析及高粱单宁对真菌生长的影响[D].太原:山西大学, 2019.
LIU C.Analysis of microbial diversity in fermented grains of Shanxi mature vinegar and and effects of sorghum tannin on fungi growth[D].Taiyuan:Shanxi University, 2019.
[25] COGHE S, BENOOT K, DELVAUX F, et al.Ferulic acid release and 4-vinylguaiacol formation during brewing and fermentation:Indications for feruloyl esterase activity in Saccharomyces cerevisiae[J].Journal of Agricultural and Food Chemistry, 2004, 52(3):602-608.
[26] 焦少杰, 王黎明, 姜艳喜, 等.高粱与固态白酒关系的研究综述[J].酿酒, 2015, 42(1):13-16.
JIAO S J, WANG L M, JIANG Y X, et al.Research overview of the relationship between sorghum and solid liqueur[J].Liquor Making, 2015, 42(1):13-16.
[27] 季树太, 王佐民, 郭书刚.酿酒高粱研究刍议[J].酿酒, 2019, 46(2):28-30.
JI S T, WANG Z M, GUO S G.Discussion on the research of sorghum for liquor making[J].Liquor Making, 2019, 46(2):28-30.
[28] 高鹏, 程庆军, 田承华, 等.高粱籽粒品质性状杂种优势及相关分析[J].农学学报, 2017, 7(2):6-10.
GAO P, CHENG Q J, TIAN C H, et al.Heterosis and correlation analysis of quality traits of sorghum grain[J].Journal of Agriculture, 2017, 7(2):6-10.
[29] 朱志华, 李为喜, 刘方, 等.高粱种质资源主要品质性状鉴定与评价[J].植物遗传资源学报, 2003, 4(4):326-330.
ZHU Z H, LI W X, LIU F, et al.Identification and evaluation of quality traits in sorghum germplasm[J].Journal of Plant Genetic Resources, 2003, 4(4):326-330.
[30] 张桂香, 史红梅, 李爱军.高粱高淀粉基础材料的筛选及评价[J].作物杂志, 2009(1):97-99.
ZHANG G X, SHI H M, LI A J.Screening and evaluation of Sorghum varieties with high starch content[J].Crops, 2009(1):97-99.
[31] LIU C C, FENG S B, WU Q, et al.Raw material regulates flavor formation via driving microbiota in Chinese liquor fermentation[J].Frontiers in Microbiology, 2019, 10:1520.
[32] 练顺才, 谢正敏, 叶华夏, 等.高粱蒸煮香气成分的研究[J].酿酒科技, 2012(3):40-42;53.
LIAN S C, XIE Z M, YE H X, et al.Research on the flavouring compositions of sorghum[J].Liquor-Making Science ＆ Technology, 2012(3):40-42;53.
[33] 吴幼茹, 刘诗宇, 樊晓璐, 等.GC-O-MS分析5种酿酒原料中蒸煮香气成分[J].食品科学, 2016, 37(24):94-98.
WU Y R, LIU S Y, FAN X L, et al.Analysis of aroma components of five different cooked grains used for Chinese liquor production by GC-O-MS[J].Food Science, 2016, 37(24):94-98.
[34] 陈双, 陈华蓉, 吴群, 等.应用顶空固相微萃取-气相色谱质谱技术解析酿造用高粱蒸煮挥发性香气成分[J].食品与发酵工业, 2017, 43(4):201-207.
CHEN S, CHEN H R, WU Q, et al.Characterization of volatile aroma compounds in cooked sorghum by HS-SPME and GC-MS[J].Food and Fermentation Industries, 2017, 43(4):201-207.
[35] 叶华夏, 练顺才, 谢正敏, 等.小麦蒸煮香气成分的研究[J].酿酒科技, 2014(1):38-42.
YE H X, LIAN S C, XIE Z M, et al.Analysis of the volatile flavoring components of wheat in cooking and steaming[J].Liquor-Making Science ＆ Technology, 2014(1):38-42.
[36] 谢正敏, 练顺才, 叶华夏, 等.玉米蒸煮香气成分的研究[J].酿酒科技, 2012(9):68-71.
XIE Z M, LIAN S C, YE H X, et al.Research on the flavoring compositions of maize[J].Liquor-Making Science ＆ Technology, 2012(9):68-71.
[37] 彭智辅, 李杨华, 练顺才, 等.大米、糯米蒸煮香气成分的研究[J].酿酒科技, 2014(12):42-46.
PENG Z F, LI Y H, LIAN S C, et al.Research on the flavoring compositions of rice and sticky rice by SDE and SPME[J].Liquor-Making Science ＆ Technology, 2014(12):42-46.
[38] 倪德让, 杨玉波, 林琳, 等.高粱蒸煮香气特征化合物的分析[J].食品与发酵工业, 2017, 43(11):202-206.
NI D R, YANG Y B, LIN L, et al.Analysis of characteristic compounds of steamed sorghum aroma[J].Food and Fermentation Industries, 2017, 43(11):202-206.
[39] 朱伟岸, 吴群, 李记明, 等.白酒酿造谷物类原料中结合态香气物质的分离及检测分析[J].食品与生物技术学报, 2015, 34(5):456-462.
ZHU W A, WU Q, LI J M, et al.Isolation and analysis of bound aroma compounds in different raw brewing materials[J].Journal of Food Science and Biotechnology, 2015, 34(5):456-462.
[40] 吕佳慧, 范文来, 徐岩.基于酸水解法酿酒糯高粱与粳高粱结合态香气研究[J].食品与机械, 2017, 33(3):13-16;26.
LYU J H, FAN W L, XU Y.Research of bound aromas based on acid hydrolysis in glutinous and non-glutinous sorghums[J].Food ＆ Machinery, 2017, 33(3):13-16;26.
Options
Outlines

/

〈 〉

Powered by Beijing Magtech Co. Ltd,.