Food and Fermentation Industries >

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

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

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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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

Cite this article

HU Chunhong , LI Xintao , XIAO Dongguang , LU Jun , TANG Xianxing , LUO Guihua , CHENG Mingxing , DU Yu , CHEN Shuangyu , YANG Fang . Application of different varieties of glutinous sorghum in production of Maotai flavor Baijiu[J]. Food and Fermentation Industries, 2025 , 51(1) : 99 -107 . DOI: 10.13995/j.cnki.11-1802/ts.038362

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