糯小麦的酿酒特性研究

doi:10.3864/j.issn.0578-1752.2013.06.005

摘要/Abstract

摘要： 【目的】研究糯小麦在传统白酒酿造工艺中的表现和对白酒品质的影响，探索糯小麦应用于白酒酿造的方法和途径。【方法】分别以糯小麦、普通小麦、粳高粱为原料进行酿酒研究，分析糯小麦在传统工艺下的化学物质含量、发酵环境的动态变化，并比较糯小麦与普通小麦、粳高粱的白酒出酒率、酒质的变化。【结果】糯小麦与粳高粱、普通小麦相比，泡粮吸水速度快、糖化温度高。在实验室条件下，糯小麦比普通小麦、粳高粱出酒率高，其白酒总酸与总酯含量较高、杂醇油含量适中。在酒厂生产条件下，糯小麦白酒有相对较高的出酒率和杂醇类物质含量、适中的酸类和酯类物质含量、较低的醛类物质含量，经品酒专家评定糯小麦白酒在气味和口感方面优于其它试验组白酒。【结论】糯小麦具有优良的酿酒特性，能够提高出酒率和改善白酒品质，具有酿酒开发潜力。

关键词: 糯小麦 , 酿酒 , 出酒率 , 酒质

Abstract: 【Objective】The objectives of this study were to reveal the performance of waxy wheat in Chinese liquor brewing process, assess the effects of appearance on liquor quality and explore the ways and methods to apply waxy wheat to liquor-brewing.【Method】Waxy wheat, common wheat and sorghum were used, respectively. The dynamic changes of main chemical compositions and brewing conditions were investigated. The liquor output and liquor quality by using different materials were analyzed.【Result】Waxy wheat has better water absorption capacity, higher absorption rate and higher saccharification temperature than common wheat and sorghum. Under laboratory conditions, the liquor yield and the contents of total acid and total esters in liquor from waxy wheat were superior compared with common wheat and sorghum, while the content of fusel oil was similar. The opposite observation was in the conditions of pilot tests in a winery that fusel oil content and the liquor yield from waxy wheat were higher, while total acid and total esters contents had little differences. In addition, waxy wheat liquor contained minimum aldehydes content. The smell and taste of waxy wheat liquor were the greatest according to tasting notes of professional wine tasters.【Conclusion】It is possible to produce liquor from waxy wheat. By comparing to common wheat and sorghum, waxy wheat liquor has better liquor brewing properties, such as liquor output and better liquor quality. Waxy wheat has a potential for liquor-brewing.

Key words: waxy wheat , liquor-brewing , liquor yield rate , liquor quality

赵国君, 徐智斌, 冯波, 王迅, 兰秋霞, 项超, 黄田钫, 王涛. 糯小麦的酿酒特性研究[J]. 中国农业科学, 2013, 46(6): 1127-1135.

ZHAO Guo-Jun, XU Zhi-Bin, FENG Bo, WANG Xun, LAN Qiu-Xia, XIANG Chao, HUANG Tian-Fang, WANG Tao. Study on the Liquor-Brewing Properties of Waxy Wheat[J]. Scientia Agricultura Sinica, 2013, 46(6): 1127-1135.

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https://www.chinaagrisci.com/CN/Y2013/V46/I6/1127

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