单粮和多粮酿造浓香型白酒对比研究  

The Study of Single Grain and Multiple Grains Brewing Luzhou-flavor Liquor

作　　者：罗杰[1] 张宿义[1,2] 许德富 秦辉[1,2] 蔡小波[1] 杨艳 李德林[1] LUO Jie;ZHANG Suyi;XU Defu;QIN Hui;CAI Xiaobo;YANG Yan;LI Delin(Luzhou Laojiao Co.,Ltd.,Luzhou 646000,Sichuan,China;National Engineering Research Center of Solid-State Brewing,Luzhou 646000,Sichuan,China)

机构地区：[1]泸州老窖股份有限公司,四川泸州646000 [2]国家固态酿造工程技术研究中心,四川泸州646000

出　　处：《酿酒》2024年第6期83-89,共7页Liquor Making

摘　　要：研究分别采用单粮(高粱)和多粮(高粱、大米、糯米、玉米和小麦)进行浓香型白酒的酿造,对比研究单粮与多粮对浓香型白酒发酵过程及产质量的影响。研究结果表明:单粮产酒己酸乙酯含量高于多粮,乳酸乙酯含量低于多粮;单粮产酒窖香好;多粮产酒粮香突出。This study use single grain(sorghum)and multiple grains(sorghum,rice,glutinous rice,corn and wheat)for luzhou-flavor liquor brewing,study the difference between single grain and multiple grains brewing luzhou-flavor liquor。The results show that the ethyl caproate content in luzhou-flavor liquor is single grain more than multiple grains,the ethyl lactate content single grain lower than multiple grains;The single grain luzhou-flavor pits flavor better while multiple grains luzhou-flavor is grains flavor better。

关 键 词：单粮发酵 多粮发酵 浓香型白酒 

分 类 号：TS262.31[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] TS261.4TS201.2