复合原料发酵对川法小曲白酒酒体柔和性的影响及工艺优化

Effect of Compound Raw-Material Fermentation on the Softness of Sichuan Xiaoqu Baijiu

摘要: 为改善传统川法小曲白酒香气层次不足、入口辛辣感较强及口感单一等问题，在不改变酒曲添加方式的前提下，以高粱为主料、小麦、糯米和玉米为辅料进行复合发酵，考察不同原料配比对白酒出酒率、发酵酸度及感官品质的影响，并结合SPSS单因素方差分析筛选最优工艺组合。结果表明，不同复合原料比例对出酒率和感官评分均具有显著影响；方差齐性检验结果显示，两项指标均满足方差分析前提。单因素方差分析结果表明，原料比例对出酒率和感官评分的影响分别达到显著水平(F = 17.140, P < 0.001; F = 8.564, P = 0.001)。综合色香协调性、柔和口感和出酒性能，确定最佳原料配比为高粱∶小麦∶糯米∶玉米=5∶1.2∶2.4∶2.4；在发酵酸度pH 4.0、发酵15 d条件下蒸馏所得白酒酒体更为绵柔、甘润、顺口。研究表明，复合原料发酵能够在一定程度上缓解传统川法小曲白酒辛辣感，提升酒体柔和度与风味层次，可为川法小曲白酒品质改良和产品风格优化提供实验依据。

Abstract: To improve the pungent mouthfeel and limited flavor complexity of traditional Sichuan Xiaoqu Baijiu, compound fermentation was carried out with sorghum as the main raw material and wheat, glutinous rice, and corn as auxiliary materials under different mass ratios without changing the starter addition mode. Liquor yield, fermentation acidity and sensory quality were evaluated, and SPSS one-way ANOVA was used to identify the optimal formulation. The results showed that raw-material ratio significantly affected both liquor yield and sensory score. Homogeneity tests indicated that the data met the assumptions for variance analysis. One-way ANOVA further demonstrated significant effects of raw-material ratio on liquor yield (F = 17.140, P < 0.001) and sensory score (F = 8.564, P = 0.001). The optimal ratio was sorghum:wheat:glutinous rice:corn = 5:1.2:2.4:2.4. Under fermentation acidity of pH 4.0 and fermentation for 15 d, the distilled liquor showed a softer, sweeter and smoother taste. Compound raw-material fermentation can therefore alleviate the pungency of traditional Sichuan Xiaoqu Baijiu and improve flavor coordination and mouthfeel.