糯质高粱酿造凤香型白酒初探  

Preliminary Study Glutinous Sorghum Brewing Feng-flavor Baijiu

作　　者：金喜龙 丁杨 王中利 孟新莉 李斌 JIN Xilong;DING Yang;WANG Zhongli;MENG Xinli;LI Bin(Liulin Distillery Group Co.,Ltd.,Fengxiang 721400,Shaanxi,China)

机构地区：[1]陕西柳林酒业集团有限公司,陕西凤翔721400

出　　处：《酿酒》2025年第2期109-113,共5页Liquor Making

摘　　要：高粱的品质直接影响基酒产、质量。为提升凤香型基酒质量和风味,采用粳、糯高粱为生产原料,分析同工艺下的酿造差异。结果表明,使用糯高粱能显著提高基酒总酸总酯含量,乙酸乙酯、乳酸乙酯、正丙醇、正丁醇极显著高于粳高粱(P<0.01),己酸乙酯、丁酸乙酯、仲丁醇显著高于粳高粱(P<0.05);出酒率无明显差异;感官品评方面醇香、酯香、果香明显;下排出池酸度较粳高粱提高0.2 mmol H^(+)/10g。为糯质高粱酿造凤香型白酒提供数据参考。The quality of sorghum directly affects the production and quality of base liquor.In order to improve the quality and flavor of Feng-flavor Baijiu,japonica and glutinous sorghum were used as raw materials,and the brewing differences under the same process were analyzed.The results showed that the use of glutinous sorghum significantly increased the total acid and ester content of the base liquor,with ethyl acetate,ethyl lactate,n-propanol and n-butanol being significantly higher than those of japonica sorghum(P<0.01),and ethyl caproate,ethyl butyrate and sec-butanol being significantly higher than those of japonica sorghum(P<0.05).There was no significant difference in the rate of alcohol production.Sensory evaluation of mellow,ester aroma,fruit aroma obvious.The acidity of the lower discharge pool was 0.2 mmol H^(+)/10g higher than that of Japonica sorghum.Provide data reference for glutinous sorghum brewing Feng-flavor Baijiu.

关 键 词：粳糯高粱 凤香型白酒 微量成分 出酒率 感官品评 

分 类 号：TS262.3[轻工技术与工程—发酵工程] TS261.21[轻工技术与工程—食品科学与工程] TS261.4