不同品种高粱酿造清香型白酒的香味物质差异及其与理化品质的相关性

该实验以3种高粱（泸州红1号、金糯梁1号、澳洲AZ）为原料在不同酒厂开展清香型白酒酿造试验，通过测定香味物质含量解析不同酒样的香味物质组成差异并分析其与高粱理化成分的相关性。结果表明，酒样香味物质含量的结构组成受酒厂、高粱品种及两者交互作用的影响。从不同酒样中获得11个较可靠的差异香味物质；高粱的单宁和支链淀粉含量对酒样香味物质的含量及其结构组成具有显著影响（P<0.05），以两者为自变量建立预测差异香味物质含量的回归方程，对预测变量的解释度为29.20%～66.30%。该结果可为酿酒高粱的选育应用提供依据，也突显开展多酒厂、多批次酿造试验评价酿酒效果的必要性。

Flavor compound differences of light-flavor Baijiu brewed from different varieties of sorghum and correlation with their physicochemical properties

Using 3 varieties of sorghum (Luzhouhong No.1, Jinnuoliang No.1, and Australia AZ) as the raw materials to conduct the light-flavor (Qingxiangxing) Baijiu brewing experiment in different distilleries, the flavor compound contents were determined to investigate the aroma composition differences of different Baijiu samples, and its correlation with the physicochemical properties of sorghum was analyzed. The results showed that the structural composition of aroma substance content of Baijiu samples was affected by distillery, sorghum variety, and their interaction. 11 reliable differential flavor compounds were obtained from different Baijiu samples. The flavor compounds of Baijiu samples and its structural composition were significantly affected by tannin and branched chain starch content of sorghum (P＜0.05), regression equation for predicting the flavor compound content was established by using tannin and branched chain as independent variables, and the explanatory degree for the predictor variables was 29.20%- 66.30%. The results could provide the basis for breeding and application of brewing sorghum, as well to highlight the need to conduct multi-distillery and multi-batch brewing trials to evaluate the brewing performance.