摘要
为研究小米在九粮香型白酒酿造中的应用,采用滨河集团自主研发的九粮香型白酒酿造工艺,对不同投粮窖池进行跟踪记录。通过色谱定量分析和专业品评团队进行感官质量对比分析,比较纯小米、九粮加小米和传统九粮三种投粮所得原酒中风味成分、感官评定,研究三种投粮方式所得原酒的风格特征。结果表明,在相同工艺条件下,使用九粮加小米为原料酿造九粮香型白酒,品质明显提升。该研究为白酒酿酒原料多元化及品质提升,提供了思路和参考。
In order to study the application of millet in nine-grain-flavor Baijiu making,the liquor making technology independently developed by Binhe Group was used to track and record the data of different feedings in pits.By using chromatographic quantitative analysis and sensory evaluation by a professional team,the flavor components and sensory evaluation of raw liquor were compared among the three feeding methods of grains,pure millet,nine grains with millet and traditional nine grains.The style characteristics of the raw liquor obtained from the three feeding methods were studied.The results showed that under the same technological conditions,the quality of nine-grain-flavor Baijiu was significantly improved by using nine grains with millet as raw materials.This study provides ideas and references for the diversification of Baijiu making materials and the improvement of liquor quality.
作者
马建辉
梁磊
张自军
MA Jianhui;LIANG Lei;ZHANG Zijun(Gansu Binhe Food Industry Group,Minle 734500,Gansu,China)
出处
《酿酒》
CAS
2024年第3期68-73,共6页
Liquor Making
关键词
小米
九粮香型白酒
主体风味化合物
感官品评
风味特征图谱
millet
nine-grain-flavor Baijiu
Main flavor compounds
Sensory evaluation
Flavor characteristic map
