糯质高粱酿造清香型大曲白酒的研究  

Brewing of Fen-flavor Daqu Baijiu(Chinese liquor) using glutinous sorghum

作　　者：段冰[1] 柳青山[1] 杨玲[1] 郭睿[1] 邵强[1] 

机构地区：[1]山西省农业科学院高粱研究所,山西晋中030600

出　　处：《中国酿造》2017年第6期33-37,共5页China Brewing

基　　金：山西财政支农创新能力提升工程项目(2015ZZCX-08)

摘　　要：以山西省农业科学院高粱研究所选育的晋糯5号糯高粱杂交种和晋杂34号粳高粱杂交种为对照(CK_),分别采用添加4种不同辅料对晋糯5号糯高粱杂交种酿造清香型大曲白酒,并对其出酒率和基酒挥发性香味成分的分析。结果表明,添加16%谷糠的(配方1)出酒率最高为46.5%,比晋糯5号(CK_1)出酒率提高1.2%,比晋杂34号(CK_2)出酒率提高3.9%;对其基酒挥发性香味成分的分析结果显示,高级醇含量为909.48 mg/L,乙醛/乙缩醛为0.58,乳酸乙酯/乙酸乙酯为0.80。表明在晋糯5号糯高粱中添加16%的谷糠能够酿造高品质的清香型大曲白酒。Using hybrid cultivar glutinous sorghum （Jinnuo 5） and hybrid cultivar japonica sorghum （Jinza 34） as control （CK）. Four different materi- als were added to Jinnuo 5 for brewing Fen-flavor Daqu Baijiu （Chinese liquor）, and the liquor yield and the volatile components of basic distillate were determined and analyzed. Results showed that the liquor yield of the product with carving addition 16% （formula 1） was the highest of 46.5%, which was 1.2% higher than that of Jinnuo 5 （CK1）, and was 3.9% higher than that of Jinza 34 （CK2）. For the volatile components analysis results, the higher alcohols content was 909.48 mg/L, aldehyde and acetal ratio was 0.58, ethyl lactate and ethyl acetate ratio was 0.80. The results indicated that the Fen-flavor Daqu Baijiu with glutinous sorghum （Jinnuo 5） and carving addition 16% had high quality.

关 键 词：高梁 品种 清香型大曲白酒 出酒率 白酒品质 

分 类 号：TS261.2[轻工技术与工程—发酵工程]