酿酒原料高粱对白酒品质影响的研究进展  

Research progress on the effect of sorghum as brewing material onBaijiu quality

作　　者：蒋力力 尹艳艳 杨军林 田栋伟 冯小兵 陈明学 程平言 JIANG Lili;YIN Yanyan;YANG Junlin;TIAN Dongwei;FENG Xiaobing;CHEN Mingxue;CHENG Pingyan(Guizhou Moutai Group(Distillery)Xijiu Co.,Ltd.,Zunyi 563000,China)

机构地区：[1]贵州茅台集团(酒厂)习酒有限责任公司,贵州遵义563000

出　　处：《中国酿造》2022年第8期6-11,共6页China Brewing

基　　金：遵义市科技计划项目(遵市科合(2018)29号,遵市科合R&D(2019)4号);遵义市优秀青年科技创新人才培养项目(遵优青科【2019】1号);贵州省科技计划项目(黔科合成果[2020]2Y042)。

摘　　要：高粱作为重要的酿酒原料,其风味物质和化学成分的结构、含量与白酒出酒率、风味特点及品质息息相关。高粱中淀粉含量、结构直接影响白酒出酒率及发酵过程;蛋白质经微生物代谢和美拉德反应后释放的多种风味物质是影响酒体风味品质最重要的因素;高粱中脂肪最易氧化,产生脂肪酸、有机酸赋予酒体香味;高粱中单宁在发酵过程中产生多种酚类使酒体醇香细致;高粱中无机元素可以改善酒体口感,催化白酒老熟。该文概述了高粱风味物质及检测方法,淀粉、蛋白质、脂肪、单宁、无机元素化学成分的组成及检测方法,探讨了其在酿酒过程中的代谢及其与白酒品质的关系,为研究高粱与白酒品质的内在联系、建立原料验收标准,提高产品质量有借鉴参考作用。As an important brewing material,the flavor substances and structure and content of chemical composition in sorghum are closely related to the liquor yield,flavor characteristics and quality ofBaijiu(Chinese liquor).The content and structure of starch in sorghum directly affect liquor yield and fermentation process.A variety of flavor substances released from protein after microorganism metabolism and Maillard reaction are the most important factors affecting the flavor quality ofBaijiu.Fat in sorghum is most easily oxidized,producing fatty acids and organic acids to give Baijiu aroma.Tannins in sorghum produce a variety of phenols in the fermentation process to make Baijiu mellow and delicate.Inorganic elements in sorghum can improve the taste ofBaijiu and catalyze the aging ofBaijiu.In this paper,the flavor substances and detection methods,the composition and detection methods of starch,protein,fat,tannin,inorganic elements in sorghum were summarized,and its metabolism in the Baijiu-making process and relationship with Baijiu quality were further discussed,which could be used for reference to study the internal relationship between sorghum and Baijiu quality,establish raw material acceptance standard and improve product quality.

关 键 词：白酒 高粱 成分 品质 风味物质 出酒率 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS212.2[轻工技术与工程—食品科学与工程]