大黄米白酒高级醇产生规律的研究

以大黄米为原料，高粱为对照，进行固态发酵，研究酿制白酒过程中高级醇的产生规律。结果表明，大黄米和高粱发酵所得白酒中均检测到仲丁醇、正丙醇、异丁醇、正丁醇和异戊醇5种高级醇，其中大黄米酒中主要高级醇正丙醇、异丁醇、异戊醇的含量分别比高梁酒中的高6.10 mg/100 mL、5.93 mg/100 mL、6.89 mg/100 mL，且大黄米原料中与高级醇所对应的苏氨酸、缬氨酸、亮氨酸的含量分别比高粱中高0.048 g/100 g、0.126 g/100 g、0.267 g/100 g，表明原料中氨基酸含量对白酒中高级醇含量有一定的影响。对大黄米三个轮次白酒中高级醇含量的研究结果表明，随着发酵轮次的增加大黄米白酒中高级醇含量呈现逐渐升高的趋势。

Regularity of higher alcohols production during fermentation of glutinous millet Baijiu

Using glutinous millet as raw material, sorghum as a control, the regularity of higher alcohols production during brewing Baijiu (Chinese liquor) with solid-state fermentation was researched. The results showed that the five kinds of higher alcohols (including 2-butanol, n-propanol, isobutanol, n-butanol and isoamylol) were detected in glutinous millet Baijiu and sorghum Baijiu. The contents of main high alcohols (n-propanol, isobutanol and isoamylol) in broomcorn millet Baijiu were 6.10 mg/100 ml, 5.93 mg/100 ml and 6.89 mg/100 ml, respectively, which were higher than those in sorghum Baijiu. And the contents of threonine, valine and leucine corresponding with the higher alcohols in the glutinous millet raw materials were 0.048 g/100 g, 0.126 g/100 g and 0.267 g/100 g, respectively, which were higher than those in the sorghum, which indicated that the amino acid contents in the raw materials has a certain influence on the higher alcohols contents in Baijiu. Researches results of higher alcohols contents in glutinous millet Baijiu with three rounds showed that higher alcohols contents in glutinous millet Baijiu gradually increased with the increase of fermentation rounds.