不同品种高粱理化特性及其对白酒风味品质影响的研究进展OA

As the core brewing ingredient of Chinese Baijiu,the variety and physicochemical composition of sorghum directly govern the fermentation behaviors and flavor generation.This paper systematically reviews the physicochemical traits of various sorghum cultivars and their influences on Baijiu quality,focusing on key components including starch,tannins,proteins,and lipids.It further discusses the gelatinization characteristics of starch,the biotransformation and functional effects of tannins,as well as the flavor contributions of proteins and lipids.Furthermore,it compares the contributions of free and bound flavor compounds in sorghum to the"grain aroma",and summarizes the discrepancies in brewing adaptability between non-glutinous and glutinous sorghum.Finally,it outlines the existing deficiencies in current research and proposes promising research directions for further exploration,so as to offer references for quality improvement and flavor innovation in the Baijiu industry.