摘要
通过实验室模拟发酵,对稻壳、竹屑、小麦秸秆、玉米秸秆、高粱壳的理化性质及酿酒特性进行研究,结果表明:稻壳所制酒样的酯类含量相对较低而酸类含量相对较高,小麦秸秆所制酒样的酯类含量较高而酸类含量较低,两种辅料的风味物质互为补充,因此选定以不同比例的稻壳与小麦秸秆作为复合辅料进一步发酵研究。结合感官品评及色谱数据结果表明:两种辅料添加比例为4∶1时,所制酒样的乙酸乙酯含量为3.1 g/L,乙酸乙酯与乳酸乙酯比值为1.8,且酒样香气较为协调、干净。因此,稻壳与小麦秸秆比例为4∶1组成的复合辅料为适合凤香型白酒酿造用的新型辅料。
Laboratory-scale simulated fermentation was conducted to investigate the physicochemical properties and brewing characteristics of rice husk,bamboo shavings,wheat straw,corn stover,and sorghum husk.Results revealed that rice husk-derived liquor exhibited relatively lower ester content and higher acid content,whereas wheat straw-derived liquor demonstrated higher ester content and lower acid content.The complementary flavor profiles of these two adjuncts prompted further fermentation studies using blended adjuncts at varying ratios.Combined sensory evaluation and chromatographic analysis indicated that a 4∶1 ratio of rice husk to wheat straw yielded liquor with ethyl acetate content of 3.1 g/L and an ethyl acetate-to-ethyl lactate ratio of 1.8,accompanied by a harmonious and clean aroma profile.Thus,the composite adjunct comprising rice husk and wheat straw at a 4∶1 ratio is identified as a novel brewing material suitable for Fengxiang-style baijiu production.
作者
李小侠
翟清华
张宇航
金娟
王辉
冯杰
张永利
金成勇
LI Xiaoxia;ZHAI Qinghua;ZHANG Yuhang;JIN Juan;WANG Hui;FENG Jie;ZHANG Yongli;JIN Chengyong(Shaanxi Xifeng Liquor Co.,Ltd.,Fengxiang 721406,Shannxi,China)
出处
《酿酒》
2026年第1期114-118,共5页
Liquor Making
关键词
酿酒辅料
理化性质
复合辅料
酿酒特性
Brewing adjuncts
Physicochemical properties
Composite adjunct
Brewing characteristics
