Food and Fermentation Industries >

2023 , Vol. 49 >Issue 9: 96 - 102

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032495

Effect of sorghum varieties on the fermentation of Baijiu

  • ZHANG Xiaona ,
  • YU Anling ,
  • DONG Ruolan ,
  • GUO Shixin ,
  • MA Wenrui ,
  • SUN Zhiwei ,
  • JIA Shiru ,
  • LI Hong
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  • 1(College of Bioengineering, Tianjin University of Science & Technology, Tianjin 300222, China)
    2(China National Research Institute of Food and Fermentation Industries, Beijing 100015, China)
    3(International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China)

Received date: 2022-05-30

  Revised date: 2022-07-20

  Online published: 2023-06-05

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Abstract

Quality of sorghum determined the quality of Baijiu. Principal component analysis on the physicochemical indicators of sorghum from different origins revealed that the physicochemical indicators were similar among the glutinous sorghum and differed among the japonica sorghum. Important difference markers (variable importance in projection, VIP>1.5) were identified by partial least squares discriminant analysis of Baijiu produced from different sorghums, and seven substances were quantified as ethyl acetate, methanol etc., and the contents of ethyl acetate and methanol in Baijiu produced of japonica sorghums from Northeast and Shanxi were higher than those in Baijiu produced of glutinous sorghums from Hunan, Sichuan, and Guizhou. Using sorghum with different crushing degrees to produce Baijiu, the ethyl acetate content was 2.39 times higher in whole crushed sorghum group than that of whole grain sorghum group. The methanol concentration of Baijiu produced from whole grain sorghum was 1.74 times higher than that of the whole crushed sorghum group. The contents of acetaldehyde, acetal and higher alcohol were the highest in whole crushed sorghum group. Comparing the utilization of japonica and glutinous sorghum medium by two yeasts, Saccharomyces cerevisiae produced the largest difference in ethyl acetate content after fermentation for 3 d, and japonica sorghum produced 2.56 times more ethyl acetate than glutinous sorghum. And the difference in content of ethyl acetate produced by Wickerhamomyces anomalus was the largest after fermentation for 7 d, japonica sorghum was 2.48 times greater than glutinous sorghum. The difference in production of higher alcohol by two yeasts were the largest after fermentation for 7 d, S. cerevisiae and W. anomalus produced 1.74 times and 1.58 times higher alcohols in glutinous sorghum, respectively, than those of japonica sorghum.

Key words： sorghum; volatile substances; principal component analysis; component differences; yeast

Cite this article

ZHANG Xiaona , YU Anling , DONG Ruolan , GUO Shixin , MA Wenrui , SUN Zhiwei , JIA Shiru , LI Hong . Effect of sorghum varieties on the fermentation of Baijiu[J]. Food and Fermentation Industries, 2023 , 49(9) : 96 -102 . DOI: 10.13995/j.cnki.11-1802/ts.032495

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