CAJ | 학술논문

为使小曲白酒酒体更绵甜爽净、自然协调、回味悠长，将单一高梁作为原料转向以高梁、玉米、小麦、大米、糯米、荞麦6种粮食为原料，并利用均匀设计法对粮食配方进行设计，进行小曲清香白酒发酵试验，再由国家级评酒师对试验白酒样品进行品尝打分和气相色谱进行微量成分分析，最后确定最佳原料配方（质量分数）：高梁61％，玉米9％，小麦16％，大米3％，糯米6％，荞麦5％。
위사소곡백주주체경면첨상정、자연협조、회미유장，장단일고량작위원료전향이고량、옥미、소맥、대미、나미、교맥6충양식위원료，병이용균균설계법대양식배방진행설계，진행소곡청향백주발효시험，재유국가급평주사대시험백주양품진행품상타분화기상색보진행미량성분분석，최후학정최가원료배방（질량분수）：고량61％，옥미9％，소맥16％，대미3％，나미6％，교맥5％。
Xiaoqu Liquor is one of traditional liquor species produced by sorghum with and its main characteristic is elegant, mellow and fragrant in taste grade. Compared a long history, the species by single grain with diversified grain, there are more complex fragrant, pure taste and mellow. Wheat, maize, sorghum, buckwheat, rice and sticky rice were collectively fermented to produce new liquor by uniform design method. Through liquor tasting by experts on the test score and gas chromatography analysis of the liquor trace elements, it can design the best raw material formula.