不同原料生料酿造白酒研究进展  

Research Progress in Brewing Liquor with Different Raw Materials

作　　者：徐秋硕 李梦 李俊薇 刘艳 毕素娴 孙琳 李良 XU Qiushuo;LI Meng;LI Junwei;LIU Yan;BI Suxian;SUN Lin;LI Liang(Huang Helou Wine Xianning Co.,Ltd.,Xianning 437000,Hubei,China;Wuhan Yashibo Technology Co.,Ltd.,Wuhan,430050,Hubei,China)

机构地区：[1]黄鹤楼酒业(咸宁)有限公司,湖北咸宁437000 [2]武汉雅仕博科技有限公司,湖北武汉430050

出　　处：《酿酒》2021年第2期89-91,共3页Liquor Making

摘　　要：通过使用玉米、高粱两种原料进行液态法发酵生产白酒,从出酒率、糖化率以及基酒感官评审等方法指导液态法白酒的生产;相同发酵条件下高粱出酒率高于玉米,高粱糖化率为96.96%高于玉米,二次复蒸基酒感官评审以高粱为底物的基酒优于玉米,不仅为企业生产提供了方向相较于其他原料成本也是大大降低。Liquor was produced by liquid fermentation using corn and sorghum as raw materials.Liquor production was guided by liquor yield,saccharification rate and sensory evaluation of base liquor.Under the same fermentation conditions,the yield of sorghum wine is higher than that of corn,and the saccharification rate of sorghum is 96.96%higher than that of corn.The sensory evaluation of secondary steaming base wine based on sorghum is better than that of corn,which not only provides a direction for enterprise production but also greatly reduces the cost compared with other raw materials.

关 键 词：液态法白酒 出酒率 糖化率 感官评审 高粱 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.2[轻工技术与工程—食品科学与工程]