不同高粱酿造性能与单粮清香型白酒品质的关联性研究  

Correlation between the brewing performance of different sorghum varieties and the quality of single grain light-aroma Baijiu

作　　者：李宝生 杨凯环 苏建如 江伟 董建辉 相里加雄 赵向东 王富贵 柯涛[1] LI Baosheng;YANG Kaihuan;SU Jianru;JIANG Wei;DONG Jianhui;XIANGLI Jiaxiong;ZHAO Xiangdong;WANG Fugui;KE Tao(School of Life Science and Technology,Nanyang Normal University,Nanyang 473061,China;International Joint Research Center of Quality and Safety of Alcoholic Beverages,China National Research Institute of Food and Fermentation Industries,Beijing 100015,China;Shanxi Xinghua village Fenjiu Group Co.Ltd.,Fenyang 032205,China;Eco-Environment Engineering College,Guizhou Minzu University,Guiyang 550025,China)

机构地区：[1]南阳师范学院生命科学与技术学院,河南南阳473061 [2]中国食品发酵工业研究院有限公司,国家酒类品质与安全国际联合研究中心,北京100015 [3]山西杏花村汾酒集团有限责任公司,山西汾阳032205 [4]贵州民族大学生态环境工程学院,贵州贵阳550025

出　　处：《食品与发酵工业》2021年第22期55-62,共8页Food and Fermentation Industries

基　　金：国家现代农业(大麦青稞)产业技术体系建设专项(CARS-05);中国酒业协会白酒产业技术战略创造联盟项目(20160919A)。

摘　　要：优质原料的筛选是酿造优质白酒的重要因素。基于5种不同高粱的酿造性能分析包括水分、蛋白质、脂肪、淀粉、支链淀粉、直链淀粉、单宁、糊化率和吸水率9项指标,经主成分分析和聚类分析发现,5种高粱均符合酿造需求。其中高粱G1与其他4种高粱的酿造性能差异最大,其次是G3差异较大,而G2、G4和G5的性能最为相似,归为同一类。将5种高粱品种进行酿造,应用气相色谱技术测定分析了42种挥发性风味化合物,且每种风味物质均存在不同程度的显著性差异,相对标准偏差为2.49%~113.35%。应用主成分分析手段发现白酒G2和G4最为接近,但白酒G5、G1和G3与前两者也存在着明显差异。可见在酿造工艺相同的情况下,高粱品种的相似性在一定程度上可反映出酒体的相似性。同时,相关性分析发现支链淀粉含量对出酒率有着重要的正面影响,且脂肪与高级脂肪酸乙酯存在着中偏低的正相关关系。结合感官品评和风味数据,发现G3白酒的清香型风格最为典型,综合得分最高,因此确定高粱G3最适合单粮清香型白酒工艺,研究结果为清香型白酒的生产及质量调控提供了有效的科技支撑。The screening of high-quality raw materials is an important factor in the brewing of high-quality Baijiu.Nine indicators of brewing performance for sorghum,including moisture,protein,coarse fat,starch,branch chain starch,straight chain starch,canonin,paste rate and water absorption rate were determined.According to the principal component analysis and clustering analysis,five different sorghum varieties were selected for the production of Baijiu.Among them,the difference among sorghum G1 and the other four varieties was the largest,followed by G3.The performance of G2,G4 and G5 was the most similar,and were classified into the same category.Five kinds of Baijiu were brewed from these five kinds of sorghum.Forty-two volatile flavor compounds were found in Baijiu by gas chromatography,and each flavor substance had differences,with a relative standard deviation between 2.49%and 113.35%.Baijiu G2 and G4 were the most similar according to the result of principal component analysis,but there were significant differences between Baijiu G5,G1,G3 and the former two.Under the same brewing process,the similarity of sorghum varieties can reflect the similarity of Baijiu to some extent.Branch-chain starch content had an important positive effect on the yield of alcohol.There was a positive correlation between crude fat and high fatty acid ethyl ester.Combined with sensory evaluation and flavor data,it was found that liquor fragrance style of Baijiu G3 was the most typical,and had the highest comprehensive score.Sorghum G3 is most suitable for single grain fragrance liquor process,which provides effective scientific and technological support for the production and quality control of Chinese Baijiu.

关 键 词：酿酒性能 气相色谱法 聚类分析 主成分分析 相关性分析 高级脂肪酸乙酯 

分 类 号：TS262.32[轻工技术与工程—发酵工程]