不同粮食品种对清香型大曲酒风味的影响  

Effect of different grain varieties on the flavor of Fen-flavour Daqu Baijiu(Chinese liquor)

作　　者：陈彬[1] 何宏魁 李安军 王德良[1] 刘国英 韩兴林[1] 

机构地区：[1]中国食品发酵工业研究院,北京100015 [2]安徽古井贡酒股份有限公司,安徽亳州236800

出　　处：《中国酿造》2017年第7期22-26,共5页China Brewing

基　　金：中国白酒产业技术创新战略联盟项目(2017);西藏自治区科技重大专项项目(Z2016B01N04)

摘　　要：粮食对于白酒的品质起着重要的作用。该研究通过采取5种不同粮食进行酿造试验,发现高粱最适宜酿造白酒;小麦能够为白酒提供清雅、舒适的风味;大米、糯米能够为白酒提供干净、绵甜的风味;玉米能够为白酒提供甘甜、粮香的风味。鉴于此,经过主成分分析(PCA)发现,大米、糯米和玉米分布比较集中,高粱和小麦比较分散,可以看出不同粮食有着独特的分区,对白酒风味的影响有着显著的不同。Grain plays an important role in the quality of Baifiu （Chinese liquor）. The results of five different grains brewing experiments showed sorghum was most suitable for Baijiu production; wheat could provide elegant and comfortable flavor; rice and glutinous rice could provide clean and sweet flavor; corn could provide sweet and grain flavor. In view of this, through principal component analysis （PCA）, the distribution of rice, glutinous rice and corn was relatively concentrated, the distribution of sorghum and wheat was relatively scattered, which indicated that different grain had unique partitions and significant differences in the effect on the flavor of Baifiu.

关 键 词：粮食 风味成分 清香型白酒 主成分分析 

分 类 号：TS261.4[轻工技术与工程—发酵工程]