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作者	单位
赵国君，李斌，徐智斌，冯波，王涛	（1.中国科学院成都生物研究所，四川成都 610041； 2.中国科学院大学，北京 100049）

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中文摘要:

为探讨添加糯小麦对普通小麦和粳高粱酿酒特性的影响，将糯小麦按一定比例分别添加到普通小麦和粳高粱中，以未添加糯小麦的普通小麦和粳高粱为对照,在酒厂生产条件下分别进行小曲酒酿造，对所得白酒的酒精度、出酒率、理化指标、香味成分、口感及香味进行分析。结果表明，普通小麦添加糯小麦后所得白酒的总酸、总酯、杂醇油含量降低,但不同添加比例的酒精度变化不大；添加50%糯小麦的白酒口感和香味最好。粳高粱添加糯小麦后所得白酒的酸类、杂醇类、醛类物质含量降低，酯类物质含量提高；添加25%及50%糯小麦的出酒率降低，添加75%糯小麦的出酒率增加；添加50%及75%糯小麦的白酒口感和香味得到改善，添加50%糯小麦的白酒口感、香味最佳。因此，糯小麦的添加不同程度地提升了粳高粱和普通小麦的酿酒品质。

英文摘要:

The objective of this study was to investigate the influence of adding waxy wheat to the properties of liquor brewed with common wheat and non glutinous sorghum. Waxy wheat was added to mixture of common wheat and non glutinous sorghum in a certain rate. Compared with experimental groups without waxy wheat, the mixed raw materials were used to make Xiaoqu liquor in the winery. The alcoholic strength, liquor yield rate, physicochemical index, flavor components, taste and odor of the base liquor were analyzed. The results showed that after adding waxy wheat to common wheat, the content of total acid, total esters and fusel in the base liquor all decreased; and the alcoholic strength changed little among the groups. The best taste and odor was achieved at adding waxy wheat at the rate of 50%. In the treatments adding waxy wheat to non glutinous sorghum, the contents of fusel, total acid and aldehyde in base liquor decreased, but the content of total esters increased. When the percentage of waxy wheat was 25% and 50%, the liquor yield rate decreased, but it increased when the percentage was 75%. When the percentage of waxy wheat was 50% and 75%, the taste and odor of base liquor were improved, and the best rate was 50%. Overall, waxy wheat had the ability to improve liquor brewing properties of common wheat and non glutinous sorghum, which indicated that adding waxy wheat could improve the value of liquor brewing.

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