不同原料酿造小曲白酒的差异分析研究  

Study on the Difference of Xiaoqu Baijiu Brewing with Different Raw Materials

作　　者：崔战友 吴再节 常强 王越 崔磊[1] 李春军 于梦真 席鲜会 CUI Zhanyou;WU Zaijie;CHANG Qiang;WANG Yue;CUI Lei;LI Chunjun;YU Mengzhen;XI Xianhui(Anhui Wenwang Liquor Co.,Ltd.,Linquan 236400,Anhui,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》2025年第2期68-72,共5页Liquor Making

摘　　要：传统的小曲白酒通常使用整粒高粱为原料,经过泡粮、蒸粮,培菌糖化、入窖发酵、固态蒸馏等众多工艺,耗时耗力,且近年来,高粱和人工成本不断上升。文王酒厂根据实际情况,选择高粱、大米、玉米“、三粮法“”五粮法”酿造小曲白酒,探索不同粮食酿造小曲白酒的产量与感官质量。本研究旨在为找出适合做文王基酒的小曲白酒提供理论依据。The traditional Xiaoqu Baijiu usually uses whole sorghum grain as raw material,and goes through numerous processes such as grain soaking,grain steaming,fungus cultivation and saccharification,cellared fermentation,solid state distillation,etc.,which is time-consuming and labor-intensive,and in recent years,sorghum and labor costs have been rising.According to the actual situation,Wen Wang distillery selected sorghum,rice,corn,"three grain method","five grain method"to brew Xiaoqu Baijiu,and explored the liquor yield and sensory quality of different grains to brew Xiaoqu Baijiu.The purpose of this study is to provide theoretical basis for finding out Xiaoqu Baijiu suitable for making Wen Wang distillery's base liquor.

关 键 词：文王 小曲白酒 酿造原料 基酒 工艺 

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] TS201.2