基于白酒模拟酿造体系的不同种类大米酿造差异性研究

设计制作实验室模拟发酵与蒸馏装置，构建固态法白酒模拟酿造体系。基于该体系，以籼米、粳米、糯米为原料，进行模拟发酵试验，研究分析不同种类大米酿造特香型白酒的差异。结果表明，糯米、粳米浸泡吸水率分别高于籼米15.6%、3.0%；发酵过程中，前期快速升温阶段，籼米、粳米、糯米的日均升温分别为0.9 ℃/d、1.1 ℃/d和1.5 ℃/d，总升温幅度分别达到了9.7 ℃、12.3 ℃和11.8 ℃；糯米、粳米出酒率分别高于籼米19.8%、12.2%；粳米基酒总酸、总酯含量最高；籼米、粳米、糯米酿造基酒的乳酸乙酯/乙酸乙酯比值分别为1.4、0.7和1.0；糯米、粳米基酒闻香更好，其中糯米基酒还具有较好的绵甜感。三种大米对特香型白酒的酿造具有较大的差异。

Brewing characteristic of different cultivars of rice based on the simulated brewing system of Baijiu

The laboratory simulated fermentation and distillation equipment were designed and manufactured, then the simulated brewing system of solid- state fermentation Baijiu (Chinese liquor) was constructed. Based on this system, using indica rice, japonica rice, and glutinous rice as test materials, a simulated fermentation experiment was carried out to study and analyze the differences in Te-flavor Baijiu made from different cultivars of rice. The results showed that the water absorption rate of glutinous rice and japonica rice was 15.6% and 3.0% higher than that of indica rice, respectively. During the fermentation process, the average daily temperature increases of test group of indica rice, japonica rice and glutinous rice were 0.9 ℃/d, 1.1 ℃/d and 1.5 ℃/d, respectively, and the total temperature increase range reached 9.7 ℃, 12.3 ℃ and 11.8 ℃, respectively. The liquor yield of test group of glutinous rice and japonica rice was 19.8% and 12.2% higher than that of indica rice, respectively. The contents of total acid and total ester in test group of japonica rice was the highest. The ratio of ethyl lactate to ethyl acetate of base liquor was 1.4 for indica rice, 0.7 for japonica rice and 1.0 for glutinous rice. The base liquor of glutinous rice and japonica rice had a better smell, and the base liquor of glutinous rice also had better sweetness. The three kinds of rice had great differences in the brewing of Te-flavor Baijiu.