摘要
高粱是白酒酿造的主要原料,由于品种或产地的因素,高粱性质往往有很大差异。为了研究不同性质的高粱对清香型白酒酿造过程中的工艺参数及所酿白酒品质造成的影响,我们选择了来源不同的两种高粱进行清香型白酒酿造实验。首先,我们对高粱性质进行了检测。然后,通过进行发酵酒醅的品温、水分、15对时酸度、酒精度的跟踪检测以及新产酒产量、总酸、总酯和挥发性组分的检验,并利用生物统计方法进行计算,得出两种高粱的玻璃质层的厚度、粗蛋白、粗脂肪、直链淀粉、支链淀粉及单宁含量等具有较大差异。此外,高粱性质的差异导致酒醅水分和品温差异,而且对新产酒中醇类物质的含量影响较大,对新产酒产量、酸酯等影响较小。
Sorghum is the main raw material for Baijiu production.Due to the variety or the origin,the properties of sorghum often vary greatly.In order to study the effects of sorghum of different properties on the fermentation parameters and the properties of Baijiu,we selected two kinds of sorghum of different origins for the fermentation experiment of Qingxiang Baijiu.Firstly,we tested the properties of the sorghum.Then,we tracked the temperature,moisture,acidity,and alcohol content of the fermented grains,and tested the yield,total acids,total esters and volatile components of the newly produced liquor.Biostatistical methods were adopted to analyze the data,and it was concluded that the vitreous layer thickness,and the content of crude protein,crude fat,amylose,amylopectin and tannin of the two kinds of sorghum were quite different.The differences in the properties of sorghum led to differences in temperature and moisture of the fermented grains,and had a great impact on the content of alcohols and a small impact on the yield and the content of acids and esters in the newly produced liquor.
作者
曹苗文
相里加雄
曹瑞红
李林海
翟旭龙
CAO Miaowen;XIANGLI Jiaxiong;CAO Ruihong;LI Linhai;ZHAI Xulong(Fenjiu Group Co.Ltd.,Fenyang,Shanxi 032200,China)
出处
《酿酒科技》
2020年第5期53-59,共7页
Liquor-Making Science & Technology
关键词
高粱性质
清香型白酒
酒醅
总酯
总酸
挥发性组分
sorghum properties
Qingxiang Baijiu
fermented grains
total ester
total acid
volatile components
