| 原料糯高粱对酱香型白酒品质影响的研究现状 |
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| 引用本文： | 钟敏,张健.原料糯高粱对酱香型白酒品质影响的研究现状[J].中国酿造,2022,41(1):32-36. |
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| 作者姓名： | 钟敏 张健 |
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| 作者单位： | （贵州茅台酒厂（集团）习酒有限责任公司，贵州 习水 564622） |
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| 基金项目： | 贵州省工业和信息化厅专项资金项目（黔财工〔2019〕226号）；贵州省发改委项目（黔财建〔2019〕303号） |
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| 摘 要： | 原料是白酒酿造的物质基础，酱香型白酒酿造需精选糯高粱作为原料，其品质的优劣将直接影响到酒的产质量。该文通过概述糯高粱理化指标、糯高粱自身香气成分及不同品种高粱对酱香型白酒品质的影响，了解原料糯高粱对酱香型白酒品质影响的研究现状，并对酱香型白酒优质优产提出了几点思考建议，以期为酱香型白酒产业高质量发展提供参考依据。
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| 关 键 词： | 酱香型白酒 原料糯高粱 理化指标 风味物质 品质 |
Research status of effect of raw glutinous sorghum on quality of sauce-flavor Baijiu |
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| ZHONG Min,ZHANG Jian.Research status of effect of raw glutinous sorghum on quality of sauce-flavor Baijiu[J].China Brewing,2022,41(1):32-36. |
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| Authors: | ZHONG Min ZHANG Jian |
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| Affiliation: | (Guizhou Maotai Distillery Group Xijiu Co., Ltd., Xishui 564622, China) |
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| Abstract: | Raw materials are the basis for Baijiu (Chinese liquor) brewing. The glutinous sorghum should be selected as raw material for sauce-flavor Baijiu brewing, and its quality directly affect the production and quality of sauce-flavor Baijiu. The effect of raw material glutinous sorghum on the quality of sauce-flavor Baijiu was understood by summarizing the physical and chemical indexes, the aroma components and effects of different varieties of glutinous sorghum on the quality of sauce-flavor Baijiu. Some suggestions for the high quality and high yield of sauce-flavor Baijiu were put forward, in order to provide reference for the high-quality development of sauce-flavor Baijiu industry. |
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| Keywords: | sauce-flavor Baijiu raw material of glutinous sorghum physical and chemical index flavor substance quality |
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