不同品种高粱酿造小曲清香型白酒差异性分析  

Difference Analysis of Different Sorghum Varieties in the Making of Xiaoqu Qingxiang Baijiu

作　　者：张兆丰 闫艳 范斌强 夏俊 胡建祥 ZHANG Zhaofeng;YAN Yan;FAN Binqiang;XIA Jun;HU Jianxiang(Shaanxi Liulin Distillery Co.Ltd.,Baoji,Shaanxi 721000,China)

机构地区：[1]陕西柳林酒业集团有限公司,陕西宝鸡721000

出　　处：《酿酒科技》2024年第4期60-64,67,共6页Liquor-Making Science & Technology

摘　　要：不同品种的高粱组成成分有一定的差异,选用固定品种高粱有利于保证原酒质量和生产的稳定。本试验对13种市购的高粱进行理化指标分析和酿酒试验,结果表明,新杂2号品种高粱具有淀粉损失率低、出酒率高、高级醇含量低、产酒香正、酯香好、尾净的特点,可作为当前小曲清香工艺所用高粱品种的备选。Different varieties of sorghum have certain differences in composition,so choosing a fixed variety of sorghum is conducive to ensuring the quality of Baijiu and the stability of production.In this experiment,the physicochemical indexes of 13 kinds of sorghum purchased in the market were analyzed,and liquor-making experiments were carried out.The results showed that Xinza No.2 had the characteristics of low starch loss rate,high liquor yield,low higher alcohol content,and typical and clean liquor aroma,which could be used as an alternative sorghum variety for the production of Xiaoqu Qingxiang Baijiu.

关 键 词：白酒 高粱 品种 出酒率 感官品评 

分 类 号：TS261.2[轻工技术与工程—发酵工程] TS262.3[轻工技术与工程—食品科学与工程]