Application of different varieties of glutinous sorghum in production of Maotai flavor Baijiu
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.
glutinous sorghum varietiesfermented mashphysical and chemical factorsbasic wine evaluationskeleton components
万方数据
维普
