以甜高粱为酒基的金酒配制.docx

摘 要金酒，又名杜松子酒，是配制酒的一种，味道清爽气味芬芳。甜高粱生产的白酒，发酵酒会产生秸秆的味道，且酒体略有浑浊，影响整体的风格。本实验研究了不同杜松子加入量对甜高粱酒的影响。通过分光光度计的测定得出了香料最佳的浸泡时间是9天。最后借鉴金酒的生产工艺对甜高粱酒进行调味，使之味道更佳，祛除甜高粱酒中甜高粱秸秆味道，得到一种新型的金酒。经过对比品鉴得出，以45度的甜高粱白酒为基酒，加入2%的杜松子、0.5%的陈皮、肉豆蔻、甘草、桂圆，0.2%的肉桂，0.1%的丁香、八角茴香。经过陈化、蒸馏等工艺处理后，可以到一种在正常光线下有光泽、色泽成棕色、澄清透明的新型金酒，杜松子的香气浓郁，掩盖了甜高粱秸秆味，没有杂味，入口带有灼烧感但不辛辣，可以接受。关键字：甜高粱酒；金酒工艺；甜高粱酒调味；品鉴The wine for wine and sweet sorghum gin preparationAbstractGin, aka Du Songzi wine is a wine, taste fresh and fragrant. The production of sweet sorghum straw fermentation liquor, reception produce wine and taste, slightly turbid, affect the overall style.The experimental study the gin with different amount of sweet sorghum liquor and use spectrophotometer determined that the spices best soaking time is 9 days. Finally, drawing on gin production technology of sweet sorghum liquor flavoring, to make them taste better, get rid of sweet sorghum wine, sweet sorghum straw taste, a new type of gin.After comparing the tasting, with 45 degree of sweet sorghum liquor for wine, adding 2% gin, 0.5% of tangerine peel, nutmeg, licorice, dried longan, 0.2% of cinnamon and 0.1% of cloves, star anise fennel is drawn. After aging, distillation process, a new type of gin, color brown, clear and transparent, under normal light shiny, juniper berries aroma to cover up the taste of sweet sorghum stalk, no miscellaneous taste, entrance with a burning sense but not spicy, can accept.Key words：Sweet sorghum, sweet sorghum wine wine gin process, seasoning, tasting目 录1引言11.1甜高粱及甜高粱白酒概述11.2金酒的概述11.3甜高粱固态发酵研究现状21.3.1甜高粱固态发酵的优势21.3.2国内研究现状21.3.3国外研究现状21.4研究背景、内容及意义31.4.1研究背景31.4.2研究内容31.4.3研究目的31.4.4研究意义32材料与方法32.1主要实验仪器和材料32.2实验方法42.2.1杜松子果的预处理和浸泡42.2.2其他香料的预处理和香源性物质提取42.2.3半成品金酒的配制42.2.4陈化和蒸馏42.2.5成品金酒的配制及酒度调整42.3酒的品鉴步骤52.3.1酒色观察52.3.2香气品评52.3.3品尝52.3.4评风格52.4金酒的品鉴52.4.1半成品金酒的品鉴52.4.2成品金酒的品鉴52.4.3甜高粱酒的品鉴53结果与分析63.1香源性成分提取率的测定结果63.2半成品金酒的品鉴结果63.3成品金酒及甜高粱原酒的品鉴结果94讨论和尝试115结论11致 谢12参考文献13引言甜高粱及甜高粱白酒概述甜高粱（sorghum bieolor(L.)Moeneh），也被称为糖高粱，是普通高粱的一个变种。普通高粱在