单粮发酵和多粮混合发酵对比试验研究

对高粱和大米混合发酵与单纯高粱发酵所得原酒进行对比分析研究。结果表明,采用高粱和大米混合发酵所得原酒总酯高于单纯高粱发酵,且其中己酸乙酯、乙酸乙酯、乳酸乙酯及丁酸乙酯含量也较高;但单纯高粱发酵总酸含量高于高粱和大米混合发酵,尤其是丁酸和己酸。通过感官品评发现,高粱和大米混合发酵所产原酒感官品评略优于单纯高粱发酵,完全符合浓香型白酒香、绵、甜、净、长及香味谐调的特点。这为多粮代替单粮发酵生产高炉家酒提供了实验依据,也为进一步扩大生产奠定理论基础。

Contrast Experiments of Single Grain Fermentation and Mixed Fermentation of Multiple Grains

Contrast experiments of single sorghum fermentation and mixed fermentation of sorghum and rice were carried out.The results showed that total esters content,ethyl hexanoate content,ethyl acetate content,ethyl lactate content and ethyl butyrate content in liquor fermented by sorghum and rice were higher than those in liquor fermented by single sorghum,however,total acids content especially butyric acid content and caproic acid content were evidently lower.Sensory evaluation results indicated that sensory ind...