不同比例玉米糁在浓香白酒生产中的应用研究  

Application of Different Proportions of Corn Grits in the Production of Nongxiang Baijiu

作　　者：常强 吴再节 孙伟[1] 崔磊[1] 蒋超 董思文 席鲜会 CHANG Qiang;WU Zaijie;SUN Wei;CUI Lei;JIANG Chao;DONG Siwen;XI Xianhui(Anhui Wenwang Distillery Co.Ltd.,Linquan,Anhui 236400,China)

机构地区：[1]安徽文王酿酒股份有限公司,安徽临泉236400

出　　处：《酿酒科技》2023年第5期101-105,112,共6页Liquor-Making Science & Technology

摘　　要：以玉米糁使用量为变量,展开文王浓香绵甜酒体酿造研究。通过对纯高粱、90%高粱+10%玉米糁、50%高粱+50%玉米糁及纯玉米糁四组试验窖池酒醅的升温、窖池产酒的产量、理化和感官比对分析发现,随着玉米糁添加比例增加,酒醅的升温、窖池酒体产量、酒体中四大酯含量均有所增加,尤其当玉米糁比例达到50%及以上时,更为明显,相比于对照高粱组,50%玉米糁和纯玉米糁组升温幅度分别提升了1.1倍和1.2倍、池均己酸乙酯分别提升了7.5%和21.3%,池均乳酸乙酯分别提升了13.3%和28.2%,池均乙酸乙酯分别提升了7.5%和17.9%,池均丁酸乙酯分别提升了16.0%和27.3%;在感官上,随着玉米糁比例增加,酒体醇甜感也随之增加,尤其在10%比例时,酒体感官呈现效果较好,但当添加比例达到50%及以上时,酒体则呈现出明显的玉米味。本研究结果为江淮流域酿造过程原料使用及酒体绵甜感提升提供了一定的理论依据和参考。In this study,the amount of corn grits added was used as the variable to study the fermentation process of Wenwang Nongxiang Baijiu.Through the comparative study of the in-pit temperature rise,the liquor yield,the physicochemical indexes and the sensory quality of the four test groups(pure sorghum,90% sorghum+10% corn grits,50% sorghum+50% corn grits,pure corn grits),it was found that with the increase of the proportion of corn grits,the in-pit temperature rise rate,the liquor yield,and the contents of the four main esters in the liquor body all increased.Compared with the pure sorghum group,the temperature rise rate of the 50% corn grits group and the pure corn grits group increased by 1.1 times and 1.2 times,the average ethyl caproate content increased by 7.5% and 21.3%,the average ethyl lactate content increased by 13.3% and 28.2%,the average ethyl acetate content increased by 7.5% and 17.9%,and the average ethyl butyrate content increased by 16.0% and 27.3%,respectively.With the increase of the proportion of corn grits,the sweetness of the liquor body increased.When the proportion of corn grits was 10%,the sensory quality of the liquor was the best.When the proportion of corn grits reached 50% and above,the liquor body would show obvious corn taste.The research has provided theoretical basis for the selection of liquor-making raw materials and the improvement of the sweetness of the liquor body.

关 键 词：高粱 玉米糁 不同比例 酿造 比对研究 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]