摘要
浓香型白酒酿造及风味形成是一个受多因素影响的复杂过程。本研究基于聚类分析及灰色关联分析法,探索了生产试验下两种窖池和四个高粱品种对浓香型白酒品质的调控效应。结果表明,窖池对浓香型白酒品质的影响大于高粱品种和批次,窖龄长的窖池酿造的浓香型白酒风味更协调;相同酿造条件下,常规糯高粱(泸州红1号)由于支链淀粉和单宁含量平均分别高5.83%和30.73%,较北方梗高粱和杂交糯高粱总酸和己酸乙酯较总体平均分别高9.48%和23.86%,更利于提升浓香型白酒品质。本研究可为推动浓香型白酒高质量发展提供理论依据。
The brewing and flavor formation of Nongxiang Baijiu is a complex process affected by many factors.The research adopted clustering analysis and grey correlation analysis to reveal the effect of different pits and sorghum varieties on the quality of Nongxiang Baijiu.The results showed that the effect of pits on the quality of Nongxiang Baijiu was greater than that of sorghum varieties.The flavor of Nongxiang Baijiu fermented in aged pits was more harmonious.Under the same fermentation conditions,the local glutinous sorghum(Luzhouhong No.1)was better than northern sorghum and hybrid sorghum,because its content of amylopectin and tannin was 5.83%and 30.73%higher than that of northern sorghum and hybrid sorghum,resulting in higher total acids(9.48%)and ethyl caproate content(23.86%).This study has provided theoretical basis for promoting the high-quality development of Nongxiang Baijiu.
作者
冯军
田新惠
刘静
Hafiz Athar Hussain
唐玉明
刘茂柯
刘成元
邱思佳
刘崇大
FENG Jun;TIAN Xinhui;LIU Jing;Hafiz Athar Hussain;TANG Yuming;LIU Maoke;LIU Chengyuan;QIU Sijia;LIU Chongda(Biotechnology Center,Institute of Rice&Sorghum Research,SAAS,Deyang,Sichuan 618000;Luzhou Liquor-Making Research Institute,Luzhou,Sichuan 646100;Luzhou Vocational and Technical College,Luzhou,Sichuan 646608;Institute of Environment and Sustainable Development in Agriculture,CAAS,Beijing 100081;Liquor Industry Development and Promotion Bureau of Luzhou,Luzhou,Sichuan 646100,China)
出处
《酿酒科技》
2024年第9期59-64,70,共7页
Liquor-Making Science & Technology
基金
四川省重大科技专项(2022ZDZX0016)。
关键词
窖池
高粱品种
浓香型白酒
品质差异
聚类分析
灰色关联分析
pits
sorghum variety
Nongxiang Baijiu
quality difference
clustering analysis
grey correlation analysis
