摘要:
以东北粳高粱、自贡本地小高粱和泸州糯高粱为实验对象,研究3种高粱在实验室条件下,采用控温发酵的方式模拟浓香型白酒酿造过程的发酵特性。定期对糟醅进行取样分析,并对发酵结束后的糟醅进行出甑蒸馏。结果表明,泸州糯高粱在淀粉分解、利用及产酒精方面的效果更优,出酒率为33.9%,优于自贡本地小高粱的31.7%和东北粳高粱的27.3%。同时,在发酵过程中,泸州糯高粱糟醅的水分含量、酸度、微生物数等指标更适宜酿酒。故泸州糯高粱相比自贡本地小高粱和东北粳高粱,更适宜浓香型白酒的酿造。
Abstract:
Taking the northeast japonica sorghum, Zigong local sorghum and Luzhou glutinous sorghum as experimental subjects, the fermentation characteristics of these three kinds of sorghum simulated luzhou-flavor liquor during fermentation were studied under the laboratory conditions by temperature-controlled. The samples were taken regularly and analyzed. After the end of the fermentation, the distilled grains was subjected to distillation. The results showed that Luzhou glutinous sorghum had a better effect on starch decomposition, utilization and alcohol production, and the liquor yield was 33.9%, which was better than 31.7% of Zigong local sorghum and 27.3% of northeast japonica sorghum. At the same time, in the fermentation process, the moisture content, acidity and microbial number of the distilled grains of Luzhou glutinous sorghum were more suitable for liquor brewing. Therefore, Luzhou glutinous sorghum was more suitable for the brewing of luzhou-flavor liquor than Zigong local sorghum and northeast japonica sorghum.
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