| 不同原料生料酿造白酒研究进展 |
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| 引用本文： | 徐秋硕,李梦,李俊薇,刘艳,毕素娴,孙琳,李良.不同原料生料酿造白酒研究进展[J].酿酒,2021(2):89-91. |
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| 作者姓名： | 徐秋硕 李梦 李俊薇 刘艳 毕素娴 孙琳 李良 |
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| 作者单位： | 黄鹤楼酒业（咸宁）有限公司;武汉雅仕博科技有限公司 |
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| 摘 要： | 通过使用玉米、高粱两种原料进行液态法发酵生产白酒,从出酒率、糖化率以及基酒感官评审等方法指导液态法白酒的生产;相同发酵条件下高粱出酒率高于玉米,高粱糖化率为96.96%高于玉米,二次复蒸基酒感官评审以高粱为底物的基酒优于玉米,不仅为企业生产提供了方向相较于其他原料成本也是大大降低。
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| 关 键 词： | 液态法白酒 出酒率 糖化率 感官评审 高粱 |
Research Progress in Brewing Liquor with Different Raw Materials |
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| XU Qiushuo,LI Meng,LI Junwei,LIU Yan,BI Suxian,SUN Lin,LI Liang.Research Progress in Brewing Liquor with Different Raw Materials[J].Liquor Making,2021(2):89-91. |
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| Authors: | XU Qiushuo LI Meng LI Junwei LIU Yan BI Suxian SUN Lin LI Liang |
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| Affiliation: | (Huang Helou Wine Xianning Co.,Ltd.,Xianning 437000,Hubei,China;Wuhan Yashibo Technology Co.,Ltd.,Wuhan,430050,Hubei,China) |
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| Abstract: | Liquor was produced by liquid fermentation using corn and sorghum as raw materials.Liquor production was guided by liquor yield,saccharification rate and sensory evaluation of base liquor.Under the same fermentation conditions,the yield of sorghum wine is higher than that of corn,and the saccharification rate of sorghum is 96.96%higher than that of corn.The sensory evaluation of secondary steaming base wine based on sorghum is better than that of corn,which not only provides a direction for enterprise production but also greatly reduces the cost compared with other raw materials. |
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| Keywords: | liquid liquor Liquor yield Saccharification rate Sensory evaluation Sorghum |
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