田殿梅¹，吴冬梅¹，张 玫¹，秦 辉^2，3，何 运¹，邓 岳¹

（1.泸州职业技术学院，四川泸州 646000；

2.泸州老窖股份有限公司，四川泸州 646000；

3.国家固态酿造工程技术研究中心，四川泸州 646000）

摘要：本研究主要目的为探索浓香型白酒的优质酿造高粱品种，通过建立实验室模拟发酵体系，对十四种不同品质的高粱进行模拟发酵实验，分析检测了发酵结束后各品种酒糟的理化指标及香味物质成分等指标。其中在产酒方面，泸糯八号高粱出窖糟醅酒精含量最高，为3%vol；在浓香型白酒主体香味成分己酸乙酯的产量方面，青壳洋与国窖红一号最高，均为0.024 g/L。

关键词：高粱品种；模拟发酵；出酒率；香味物质

中图分类号：TS262.31   文献标识码：A   文章编号：1674-506X（2020）06-0064-0005

Selection of High Quality Sorghum in Luzhou-flavor Liquor

TIAN Dian-mei¹, WU Dong-mei¹, ZHANG Mei¹, QIN Hui^2，3, HE Yun¹, DENG Yue¹

（1.Luzhou Vocational & Technical College, Luzhou Sichuan 646000, China;

2.Luzhou Laojiao Co., Ltd., Luzhou Sichuan 646000, China;

3.National Engineering Research Center of Solid-State Brewing, Luzhou Sichuan 646000, China）

Abstract：The main purpose of this study was to explore the high quality brewing sorghum varieties of Luzhou-flavor liquor. In this study, through the establishment of a laboratory simulation fermentation system, simulated fermentation experiments were carried out on 14 kinds of sorghum with different qualities, and the physicochemical indexes and aroma components of various varieties of distillers' grains after fermentation were analyzed and tested. In terms of liquor production, Lunuo No. 8 sorghum distillery distilled grains had the highest alcohol content (3% vol). In terms of the yield of ethyl caproate, the main flavoring component of Luzhou-flavor liquor, the yield of Qing Keyang and Guojiao Hong No.1 was the highest, both 0.024 g/L.

Keywords：sorghum variety; simulated fermentation; wine yield; aromatic substances

doi：10.3969/j.issn.1674-506X.2020.06-009

收稿日期：2020-02-26

基金项目：教育部办公厅第三批现代学徒制试点专业，批准文号：教职成厅函〔2018〕41号

作者简介：田殿梅（1986-），女，硕士，工程师。研究方向：酿酒技术。

引文格式：田殿梅,吴冬梅,张玫,等.浓香型大曲酒优质酿造高粱品种的筛选[J].食品与发酵科技,2020,56(6):64-68.