摘要
本课题以纯大米为原料,展开了浓香型酿酒研究。通过对纯大米加正常曲、纯大米加强化曲和纯高粱加正常曲三组试验窖池酒体产量、理化和感官比对分析,发现纯大米加正常曲和纯大米加强化曲相比于纯高粱加正常曲产量分别高出6.7%和11.3%,池己酸乙酯分别高出11.8%和33.9%,池乳酸乙酯分别高24%和28.2%,池乙酸乙酯分别低4.6%和18.3%,酒体窖香更浓郁、稍显闷、味更丰厚。该研究结果为浓香型白酒原料调整提供了理论依据和参考。
This project used pure rice as the raw material to produce Nongxiang Baijiu.The yield,physicochemical indexes and senso-ry evaluation of the liquor produced with pure rice plus normal Daqu/pure rice plus fortified Daqu/pure sorghum plus normal Daqu were compared.The liquor yield of pure rice plus normal Daqu and pure rice plus fortified Daqu was 6.7%and 11.3%higher than that of pure sorghum plus normal Daqu,the ethyl caproate content was 11.8%and 33.9%higher,the ethyl lactate content was 24%and 28.2%higher,and the ethyl acetate content was 4.6%and 18.3%lower,respectively.The liquor produced with pure rice had stronger pit aroma and richer flavor,while slightly duller than the liquor produced with pure sorghum.The research results have pro-vided a theoretical basis for the adjustment of raw materials of Nongxiang Baijiu.
作者
常强
吴再节
孙伟
吴学凤
穆冬冬
崔磊
董思文
CHANG Qiang;WU Zaijie;SUN Wei;WU Xuefeng;MU Dongdong;CUI Lei;DONG Siwen(Anhui Wenwang Distillery Co.Ltd.,Linquan,Anhui 236400;School of Food and Biological Engineering,Hefei University of Technology,Hefei,Anhui 230000,China)
出处
《酿酒科技》
2022年第2期51-55,共5页
Liquor-Making Science & Technology
关键词
纯大米
纯高粱
正常曲
强化曲
比对研究
pure rice
pure sorghum
normal Daqu
fortified Daqu
comparison study
作者简介
常强(1989-),男,硕士,工程师,主要从事白酒生产及技术研发,E-mail:1060719203@qq.com;通讯作者:吴再节(1970-),男,研究员,主要从事白酒生产及技术研发。
