不同品种高粱酿造浓香型白酒的香味物质组成差异及其影响因素

在两个酒厂对四种酿酒高粱开展浓香型白酒的多批次大生产酿造试验，采用高效气相色谱技术检测酒样香味物质含量，探究不同高粱酒样的香味物质组成差异及其影响因素。结果显示，酒样香味物质的结构组成受到酒厂、酿造批次和高粱品种等因素的影响，其中酿造批次的影响大于高粱品种。不同高粱酒样的差异香味物质种类及其数量随酒厂和酿造批次的不同而不同，从中筛查到6种较可靠的差异香味物质(2-甲基丁醇、仲丁醇、异丁醇、异戊醇、甲醇、丙酸)，其中北方杂交粳高粱酒样的杂醇油含量明显高于糯高粱(金糯梁1号和机糯梁2号)。酒样香味物质的结构组成、酯类与醛类的总量以及丙酸和甲醇的含量均受入窖酒醅酸度的显著影响(P<0.05)。高粱的单宁含量显著影响醛类和异丁醇的含量(P<0.05)，支链淀粉含量显著影响仲丁醇的含量(P<0.05)。获得了基于酒醅和高粱的理化成分为自变量预测差异香味物质含量的多元回归方程，对预测变量的解释度(R²)分别为23.00%～51.00%和14.60%～18.80%。本研究结果可为酿酒高粱的品种改良与推广以及酿酒工艺参数的优化完善奠定基础。

Differences in the Composition of Flavor Compounds of Nongxiangxing Baijiu Brewed from Different Varieties of Sorghum and Its Influencing Factors

In two Baijiu-making distilleries, multiple batches of Nongxiangxing Baijiu were produced from four varieties of brewing sorghum. Using high performance gas chromatography, the flavor compounds in Baijiu samples were detected, and differences in their composition and influencing factors were investigated. It was found that distillery, brewing batch, and sorghum variety all affected the composition of flavor compounds, where brewing batch had a greater influence than sorghum variety. With respect to Baijiu samples of different varieties of sorghum, the types and quantities of differential flavor compounds varied greatly with distilleries and brewing batches, and six reliable differential flavor compounds were obtained, including 2-methyl-1-butanol, sec-butyl alcohol, isobutanol, isoamyl alcohol, methanol, and propionic acid. The fusel oil content in Baijiu sample produced by northern hybrid japonica sorghum was significantly higher than that in glutinous sorghums (Jinuoliang No.1 and Jinuoliang No.2). The acidity of Jiupei at the beginning of brewing significantly affected the composition of flavor compounds, the amount of esters and aldehydes, and the content of propionic acid and methanol in Baijiu sample (P<0.05). The tannin content of sorghum significantly affected the contents of aldehydes and isobutanol, and the amylopectin content affected the contents of sec-butyl alcohol (P<0.05). On the basis of the physicochemical properties of the Jiupei and sorghum, multiple regression equations were obtained to predict the differential flavor compounds, with an explanatory degree ranging from 23.00% to 51.00% and 14.60% to 18.80%, respectively. The study laid the foundation for improving and popularizing brewing sorghum varieties as well as optimizing and perfecting the brewing process parameters.