Research on brewing technology of bran sauce Baijiu and trace composition analysis

Abstract

Objective: The brewing process and product characteristics of bran sauce Baijiu starters was studied by replacing part of Daqu with bran koji. Methods: Taking sensory score value and alcohol content of wine as evaluation indexes, the effects of wheat ratio, yeast addition and amount of bran koji addition on the quality of bran sauce Baijiu were studied by univariate experiment. The brewing process of bran sauce Baijiu was optimized by response surface optimization experiment, and the trace components of liquor were analyzed by liquid chromatography. Results: The ratio of wheat in feeding quantity was 16.0%, the addition amount of sorghum was 79.0%, the the addition amount of rice husk was 5.0%, the addition amount of yeast was 7.0%, and the addition amount of bran koji was 7.0%, the alcohol content in fermented grains was 5.96%. The sensory score of the bran sauce Baijiu distilled by this process was 72.1, and the sensory score was 86.3 after six months of aging. The wine has rich ingredients and outstanding sauce-flavor. Conclusion: The requirements of the fermentation process of sauce-flavored Baijiu, and the obtained product had typical characteristics of sauce-flavored Baijiu.

Keywords

• bran sauce baijiu
• alpine region
• alcohol content
• moisture content
• acidity
• reducing sugar
• contents of microconstituents