CAJ | 학술논문

大曲是白酒酿造过程中微生物、酶、风味物质及其前体物质的主要来源。在不改变传统的泸型大曲制作工艺前提下，将糯小麦以100%、75%、50%、25%、0%的比例添加到普通小麦里制作为制曲原料应用于制作中高温大曲，用5组大曲进行窖池酿酒实验，对比出入窖糟醅中各项理化指标的变化和出窖糟醅中风味成分的含量，并测定出酒率以及基酒中总酸、总酯和特征组分的含量。结果表明，糯小麦大曲对浓香型白酒的酒质和产量都有积极作用，100%糯小麦大曲的作用效果最好。
대곡시백주양조과정중미생물、매、풍미물질급기전체물질적주요래원。재불개변전통적로형대곡제작공예전제하，장나소맥이100%、75%、50%、25%、0%적비례첨가도보통소맥리제작위제곡원료응용우제작중고온대곡，용5조대곡진행교지양주실험，대비출입교조배중각항이화지표적변화화출교조배중풍미성분적함량，병측정출주솔이급기주중총산、총지화특정조분적함량。결과표명，나소맥대곡대농향형백주적주질화산량도유적겁작용，100%나소맥대곡적작용효과최호。
Daqu is the major source of microbes, enzymes, flavoring compounds and their precursors in liquor-making process. In this study, glutinous wheat was added in common wheat (adding ratio 100%, 75%, 50%, 25%and 0%of common wheat respectively) to produce high-temperature Daqu without any change of traditional production techniques of Nongxiang Daqu. Then the produced five groups of Daqu were used for Nongxinag Baijiu(liquor) production experiments. The volatile compounds and physiochemical indexes in fermented grains were in-vestigated. And liquor yield, total ester content, total acids content and characteristic components content in base liquor were measured. The ex-perimental results showed that, the use of glutinous wheat has positive effects on the yield and the quality of Nongxinag Baijiu(liquor) and 100%adding ratio of glutinous wheat has the best effects.