CAJ | 학술논문

对高粱和大米混合发酵与单纯高粱发酵所得原酒进行对比分析研究。结果表明，采用高粱和大米混合发酵所得原酒总酯高于单纯高粱发酵，且其中己酸乙酯、乙酸乙酯、乳酸乙酯及丁酸乙酯含量也较高；但单纯高梁发酵总酸含量高于高粱和大米混合发酵，尤其是丁酸和己酸。通过感官品评发现，高梁和大米混合发酵所产原酒感官品评略优于单纯高粱发酵，完全符合浓香型白酒香、绵、甜、净、长及香味谐调的特点。这为多粮代替单粮发酵生产高炉家酒提供了实验依据，也为进一步扩大生产奠定理论基础。
대고량화대미혼합발효여단순고량발효소득원주진행대비분석연구。결과표명，채용고량화대미혼합발효소득원주총지고우단순고량발효，차기중기산을지、을산을지、유산을지급정산을지함량야교고；단단순고량발효총산함량고우고량화대미혼합발효，우기시정산화기산。통과감관품평발현，고량화대미혼합발효소산원주감관품평략우우단순고량발효，완전부합농향형백주향、면、첨、정、장급향미해조적특점。저위다량대체단량발효생산고로가주제공료실험의거，야위진일보확대생산전정이론기출。
Contrast experiments of single sorghttm fermentation and mixed fermentation of sorghum and rice were carded out. The results showed that total esters content, ethyl hexanoate content, ethyl acetate content, ethyl lactate content and ethyl butyrate content in liquor fermented by sorghum and rice were higher than those in liquor fermented by single sorghum, however, total acids content especially butyric acid content and caproic acid content were evidently lower. Sensory evaluation results indicated that sensory indexes of liquor fermented by sorghum and rice were better and it fully presented the characteristics of Luzhou-flavor liquor （strong aroma, soft and clean and harmonious taste, long aftertaste）, which provided experimental evidence for multiple grains fermentation instead of single grain fermentation for distilleries and also laid theoretical base for further expanded production.