Differences in the Quality of Jiang-Flavor Base Baijiu Brewed from Different Varieties of Sorghum

Differences in the Quality of Jiang-Flavor Base Baijiu Brewed from Different Varieties of Sorghum

Blog Article

In this study, three varieties of sorghum (Hongyingzi, Lunuo 18, and Liangnuo 1), which vary in quality, were click here used to brew jiang-flavor base baijiu.The differences in the physicochemical factors of fermented grains and the important flavor compounds of base liquor from different rounds of fermentation were compared among the varieties.The results showed that the moisture content of fermented grains from Liangnuo 1 in the first 4 rounds of fermentation was significantly higher than here that of any other group (P 1.This study systematically analyzed the differences between the fermentation parameters of different sorghum varieties and the flavor substances of base liquor, which could provide a theoretical basis for the screening of raw materials for liquor production.