高粱糯性对秦池酱香大回酒品质影响的分析研究  

Effect of Glutinousness of Sorghum on the Quality of Jiangxiang Baijiu

作　　者：何猛超 西玉玲 张德中 陈玉莲 李同欢 孙文杰 薛新新 张娇娇 江伟 韩兴林 HE Mengchao;XI Yulin;ZHANG Dezhong;CHEN Yulian;LI Tonghuan;SUN Wenjie;XUE Xinxin;ZHANG Jiaojiao;JIANG Wei;HAN Xinglin(China National Research Institute of Food and Fermentation Industries Co.Ltd.,Beijing 100015;Sandong Qinchi Distillery Co.Ltd.,Weifang,Shandong 262600;International Joint Research Center of Quality and Safety of Alcoholic Beverages,Beijing 100015,China)

机构地区：[1]中国食品发酵工业研究院有限公司,北京100015 [2]山东秦池酒业有限公司,山东潍坊262600 [3]国家酒类品质与安全国际联合研究中心,北京100015

出　　处：《酿酒科技》2024年第1期41-47,共7页Liquor-Making Science & Technology

基　　金：中国轻工业浓香型白酒固态发酵重点实验室开发基金项目(2019zd013)——浓香型白酒酿造过程中主体风味形成规律及其影响因素的研究。

摘　　要：通过感官以及风味对比分析以粳糯高粱为原料生产的酱香轮次酒的品质区别,首先确定酱香型白酒各轮次的感官特征描述词,感官评价小组通过九分标度法对每个轮次的酒进行打分并得出感官剖面图。分析得知粳糯高粱所产出的轮次酒差异主要体现在干净度、酱香、酱味以及糊味等感官特征。对43种骨架风味进行分层聚类分析,得出对白酒品质影响由大到小的因素为年份、轮次及原料的糯性。The sensory and flavour profiles of Jiangxiang Baijiu produced from japonica/glutinous sorghum were analyzed and com-pared.Firstly,the sensory descriptors for each round of Jiangxiang Baijiu were determined.And then by scoring each round on a nine-point scale,the sensory profile was produced.The analysis revealed that the differences of Jiangxiang Baijiu produced from japonica/glutinous sorghum were characterized by sensory features such as cleanliness,sauce aroma,sauce flavor and burnt aroma.The hierar-chical clustering analysis of the 43 skeleton flavor substances revealed that the most influential factors on the quality of Jiangxiang Baijiu were aging years,production round and glutinousness of the raw material.

关 键 词：粳糯高粱 酱香型白酒 感官评价 分层聚类 

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]