三种酿酒高粱的理化特性与基酒风味分析

以东北粳高粱、自贡小高粱和泸州糯高粱3种高粱为实验对象，模拟浓香型白酒酿造过程，并对所产基酒的风味物质进行了对比分析。结果表明，泸州糯高粱的支链淀粉、粗脂肪、粗蛋白含量最高，分别为53.01%、3.96%、7.94%；东北粳高粱的总淀粉和直链淀粉含量最高，分别为71.35%、28.52%；自贡小高粱的粗脂肪和总淀粉的含量最低，分别为2.49%、61.50%，其他指标趋于其他两者之间；泸州糯高粱的9种氨基酸含量显著高于东北粳高粱和自贡小高粱；对基酒的主要风味物质进行气质联用（GC-MS）分析可知，泸州糯高粱基酒一共检出8种醇类，18种酯类；自贡小高粱基酒一共检出8种醇类，14种酯类；东北粳高粱基酒一共检出6种醇类，13种酯类。

Physicochemical property of three varieties of sorghum for Baijiu-making and flavor of base liquor

Using Northeast japonica sorghum, Zigong small sorghum and Luzhou glutinous sorghum as experimental material, the strong-flavor Baijiu-making process was simulated, and the flavor substances of base liquor fermented by sorghum were investigated. The results were as follows: the content of amylopectin, crude fat, crude protein, in Luzhou glutinous sorghum were the highest, which was 53.01%, 3.96%, 7.94%, respectively. The content of total starch and amylose was the highest in Northeast japonica sorghum, which was 71.35%, 28.52%, respectively. The content of crude fat and total starch was the lowest in Zigong small sorghum, which was 2.49% and 61.50%, respectively, and other indicators were between the Northeast japonica sorghum and Luzhou glutinous sorghum. Total content of nine amino acids in Luzhou glutinous sorghum was significantly higher than that in other 2 samples. Meanwhile, the main flavor compounds of base liquor were analyzed. Results showed that 8 kinds of alcohols and 18 kinds of esters in Luzhou glutinous sorghum based liquor were detected by GS-MS; 8 kinds of alcohols and 14 kinds of esters were detected in Zigong small sorghum; and 6 kinds of alcohols and 13 kinds of esters were detected in Northeast japonica sorghum.