糯米与糯玉米发酵酒品质的比较

为研究糯米和糯玉米对发酵酒品质的影响，本实验选取籼糯米、粳糯米和糯玉米三种原料，测定它们的水分、蛋白质、灰分、淀粉和脂肪含量以及三种原料发酵酒的还原糖、可溶性固形物、酒精度及总酸的含量，并通过感官评定、电子舌、电子鼻进行发酵酒感官品质分析。结果表明，籼糯米、粳糯米和糯玉米中蛋白质、淀粉、脂肪含量具有显著差异（P<0.05），糯玉米发酵酒还原糖（12.69 g/100 g）、可溶性固形物（12.89%）、酒精度（2.0%）及总酸（13.06 g/L）的含量最低，感官评分低于籼糯米、粳糯米发酵酒，但是尚在可接受范围（感官评分≥60），显示糯玉米作为原料酿造发酵酒具有可行性。

Quality Comparison of Glutinous Rice Fermented Wine and Waxy Maize Fermented Wine

In order to study the influence of glutinous rice and waxy maize on the quality of fermented wine, Indica glutinous rice, Japonica glutinous rice and waxy maize were selected as raw materials. The content of moisture, protein, ash, starch and fat were measured. The content of reducing sugar, soluble solids, alcohol, and total acid of the fermentation process were tested. After the fermentation was completed, the taste and smell of the fermented wine were determined through the sensory evaluation, electronic tongue and electronic nose. The results showed that the protein, starch and fat content in Indica glutinous rice, Japonica glutinous rice and waxy maize had significant differences (P<0.05). The reducing sugar (12.69 g/100 g), soluble solids (12.89%), alcohol content (2.0%) and total acid (13.06 g/L) were the lowest in waxy maize fermented wine, and the sensory score was lower than that of Indica glutinous rice and Japonica glutinous rice fermented wine, but it was still within the acceptable range (sensory score≥60), showing the feasibility of using waxy maize as a raw material for brewing fermented wine.