不同品种高粱酿造清香型白酒的香味物质差异及其与理化品质的相关性  

Flavor compound differences of light-flavor Baijiu brewed from different varieties of sorghum and correlation with their physicochemical properties

作　　者：刘茂柯[1,2] 田新惠[1,2] 刘成元[1,2] 景晓卫 马超[4] 王思思 倪先林 张星宇[1,2] 唐玉明 LIU Maoke;TIAN Xinhui;LIU Chengyuan;JING Xiaowei;MA Chao;WANG Sisi;NI Xianlin;ZHANG Xingyu;TANG Yuming(Rice and Sorghum Research Institute,Sichuan Academy of Agricultural Sciences,Deyang 618000,China;Institute of Luzhou Liquor Making Science,Luzhou 646100,China;Biotechnology and Nuclear Technology Research Institute,Sichuan Academy of Agricultural Sciences,Chengdu 610066,China;Sichuan Hy-red Technology Co.,Ltd.,Deyang 618221,China;Sichuan Jinyan Distilley Co.,Ltd.,Deyang 618302,China;Sichuan Branch of Chinese National Center for Sorghum Improvement,Luzhou 646100,China)

机构地区：[1]四川省农业科学院水稻高粱研究所,四川德阳618000 [2]四川省泸州市酿酒科学研究所,四川泸州646100 [3]四川省农业科学院生物技术核技术研究所,四川成都610066 [4]四川华宇瑞得科技有限公司,四川德阳618221 [5]四川广汉金雁酒业有限公司,四川德阳618302 [6]国家高粱改良中心四川分中心,四川泸州646100

出　　处：《中国酿造》2023年第2期70-75,共6页China Brewing

基　　金：四川省重大科技专项(2022ZDZX0016);德阳市社会发展重点研发项目(2022SZ046);四川省财政自主创新专项(2022YXLW007);四川省农业科学院“1+9”揭榜挂帅科技攻关(1+9KJGG007);国家现代农业产业技术体系(CARS-06-14.5-A14);四川省科技计划(2020YFN0008);泸州市科技计划社会发展专项(2020-SYF-16)。

摘　　要：该实验以3种高粱(泸州红1号、金糯梁1号、澳洲AZ)为原料在不同酒厂开展清香型白酒酿造试验,通过测定香味物质含量解析不同酒样的香味物质组成差异并分析其与高粱理化成分的相关性。结果表明,酒样香味物质含量的结构组成受酒厂、高粱品种及两者交互作用的影响。从不同酒样中获得11个较可靠的差异香味物质;高粱的单宁和支链淀粉含量对酒样香味物质的含量及其结构组成具有显著影响(P<0.05),以两者为自变量建立预测差异香味物质含量的回归方程,对预测变量的解释度为29.20%~66.30%。该结果可为酿酒高粱的选育应用提供依据,也突显开展多酒厂、多批次酿造试验评价酿酒效果的必要性。Using 3 varieties of sorghum(Luzhouhong No.1,Jinnuoliang No.1,and Australia AZ)as the raw materials to conduct the light-flavor(Qingxiangxing)Baijiu brewing experiment in different distilleries,the flavor compound contents were determined to investigate the aroma composition differences of different Baijiu samples,and its correlation with the physicochemical properties of sorghum was analyzed.The results showed that the structural composition of aroma substance content of Baijiu samples was affected by distillery,sorghum variety,and their interaction.11 reliable differential flavor compounds were obtained from different Baijiu samples.The flavor compounds of Baijiu samples and its structural composition were significantly affected by tannin and branched chain starch content of sorghum(P<0.05),regression equation for predicting the flavor compound content was established by using tannin and branched chain as independent variables,and the explanatory degree for the predictor variables was 29.20%-66.30%.The results could provide the basis for breeding and application of brewing sorghum,as well to highlight the need to conduct multi-distillery and multi-batch brewing trials to evaluate the brewing performance.

关 键 词：白酒 高粱 品种 理化品质 香味物质 相关性 

分 类 号：TS261.1[轻工技术与工程—发酵工程]