糯小麦大曲对泸型酒酿造的影响  

The Effects of Glutinous Wheat-Daqu on the Production of Nongxiang Baijiu(Liquor)

作　　者：杨佳 董智超[3,4] 沈小娟 敖宗华 刘兴平[3] 王松涛[2,3,4] 

机构地区：[1]泸州老窖集团有限责任公司,四川泸州646000 [2]泸州老窖集团养生酒业有限责任公司,四川泸州646000 [3]酿酒生物技术及应用四川省重点实验室,四川自贡643000 [4]泸州怀玉制曲有限责任公司,四川泸州646000 [5]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒科技》2015年第5期60-64,共5页Liquor-Making Science & Technology

摘　　要：大曲是白酒酿造过程中微生物、酶、风味物质及其前体物质的主要来源。在不改变传统的泸型大曲制作工艺前提下,将糯小麦以100%、75%、50%、25%、0%的比例添加到普通小麦里制作为制曲原料应用于制作中高温大曲,用5组大曲进行窖池酿酒实验,对比出入窖糟醅中各项理化指标的变化和出窖糟醅中风味成分的含量,并测定出酒率以及基酒中总酸、总酯和特征组分的含量。结果表明,糯小麦大曲对浓香型白酒的酒质和产量都有积极作用,100%糯小麦大曲的作用效果最好。Daqu is the major source of microbes, enzymes, flavoring compounds and their precursors in liquor-making process. In this study, glutinous wheat was added in common wheat （adding ratio 100%, 75%, 50%, 25%and 0%of common wheat respectively） to produce high-temperature Daqu without any change of traditional production techniques of Nongxiang Daqu. Then the produced five groups of Daqu were used for Nongxinag Baijiu（liquor） production experiments. The volatile compounds and physiochemical indexes in fermented grains were in-vestigated. And liquor yield, total ester content, total acids content and characteristic components content in base liquor were measured. The ex-perimental results showed that, the use of glutinous wheat has positive effects on the yield and the quality of Nongxinag Baijiu（liquor） and 100%adding ratio of glutinous wheat has the best effects.

关 键 词：糯小麦 大曲 酿酒 白酒 

分 类 号：TS261.1[轻工技术与工程—发酵工程]