不同高粱及糖化时长对馥郁香型白酒风味的影响OA

The different fermentation rounds fermented grains of Fuyuxiang Baijiu were used to analyze indicators such as distillate output and flavor ingredients by controlling sorghum and saccharification duration,cellar fermentation and distillation.Results showed that adding glutinous sorghum to raw materials could increase the distillate yield of fermented grains,while shortening the saccharification dura-tion would lead to a decrease in distillate output.Different sorghum and saccharification duration under the same fermentation round had a significant impact on the distillate flavor ingredients.In the second round,shortening the saccharification duration of raw materials signifi-cantly reduced the total ester content of the distillate(different sorghum decreased by 11.3％and 18.5％respectively),and the initial reducing sugar content of fermented grains significantly affected the formation of flavor ingredients,such as total acids,alcohols other than n-propanol,acetaldehyde,and acetal(P＜0.05).In the third round,shortening the saccharification duration of raw materials reduced the content of ethyl acetate and ethyl hexanoate in the distillate,and increased the content of ethyl lactate(P＜0.05).In the fourth round,the contents of ethyl hexanoate,alcohols and aldehydes increased significantly after glutinous sorghum was added,and shortening the sac-charification duration increased the content of total acid and total ester in the distillate(P＜0.05).In the fifth round,shortening the sac-charification duration significantly reduced the total acid and ethyl acetate content in the distillate(P＜0.05).To sum up,sorghum and saccharification duration controlled in different fermentation rounds could significantly affect the flavor ingredients of the distillate.This study provides a certain reference basis for optimizing the multi-round fermentation production process of Fuyuxiang Baijiu.