摘要
高粱品种影响酱香型白酒发酵进程以及基酒品质.对贵友(GY)、国台(GT)、致茂(ZM)、颖新(YX)、红穗(HS)、高粱地(GLD)6种糯高粱进行投粮生产试验,从原料、发酵酒醅、基酒理化指标、骨架成分以及感官品评等方面进行对比.结果表明,利用主成分分析可将6个品种糯高粱样品分为3类,其中淀粉、单宁含量差距并不显著(P＞0.05);6种糯高粱在1～6轮次窖内发酵期间理化因子变化规律一致,幅度相差较大;随着轮次的进行,基酒的酒精度从52％vol～57％vol显著降低,GLD、ZM、YX 3种糯高粱在生产基酒时酒精度较高;在基酒品评维度,各类糯高粱具有不同优势贡献;白酒骨架成分中,ZM高粱酿造基酒中酸类、醛类平均含量最高为0.39、0.24 g/L,而HS高粱酿造基酒酯、醇平均含量最高为1.17、0.94 g/L;通过香气活性值分析得出,8种风味物质如乙醛、乙酸乙酯等对基酒香气特征具有重要作用;应用偏最小二乘判别分析能较好地区分不同品种糯高粱酿造基酒风味区别,确定出变量重要性因子7种,包括异丁醇、乙缩醛、仲丁醇等.该研究阐明 了高粱品种对酿造整体的影响,为建立科学原料验收标准,筛选出适合酱香型白酒酿造的原料提供理论参考.
Abstract
Sorghum varieties affect the fermentation process of the Maotai flavor Baijiu and the quality of base liquor.A grain produc-tion experiment was conducted on six types of glutinous sorghum,including GY,GT,ZM,YX,HS,and GLD,comparing the raw materi-als,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 differ-ence 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 ad-vantages 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.
维普
万方数据