Study On Flavor Characteristic Of Broomcorn Millet Liquor

Liquor industry has a " sorghum liquor aroma,sweet corn liquor,strong barley liquor,rice liquor",vividly describes the relationship of some raw materials and quality or style.The liquor flavor that different raw materials brewing wine is different.Broomcorn millet is one of Chinese old crop,nutrient rich,wide distribution and strong resistance.But the broomcorn millet mainly consumes primary processed products,low added value.With broomcorn millet as raw material of brewing liquor can broaden the channels for raw materials,rich varieties of liquor.The content of amino acid and phenols in broomcorn millet is higher than others.While the content higher alcohols and phenols using millet as raw material in brewing liquor than sorghum higher,and the proportion of different,this constitutes a characteristic style of broomcorn millet liquor.In the control process conditions control the higher alcohols and phenols can stabilize and improve the style and quality of broomcorn millet liquor.With broomcorn millet as raw material and sorghum as the reference,three rounds solid-state fermentation,and the content of higher alcohols in liquor from the first-,second-and third-round fermentation was analyzed quantitatively.Then,the three rounds of mixed liquor.5 kinds of alcohols in the broomcorn millet liquor and sorghum liquor is detected,respectively,2-butanol,1-propanol,isobutanol,n-butanol and isoamylol.And mainly are n-propanol,isobutanol and isoamylol,which contents were 6.10 mg/100 mL,5.93 mg /100 mL and 6.89 mg/100 mL higher than the corresponding values in sorghum baijiu,respectively.The contents of L-Threonine,valine and leucine in broomcorn millet were 0.048 g/100 g,0.126 g/100 g and 0.267 g/100 g higher than the corresponding values in sorghum,respectively,revealing that the contents of amino acids affect the contents of higher alcohols.Phenolics content in broomcorn millet is higher than in sorghum,and the content of total phenolic in the broomcorn millet liquor is higher than in sorghum liquor.It can be seen that the content of phenols in raw materials also has some influence on the content of phenolic substances in liquor.In the two kinds of spirits,the higher alcohols are2-butanol,1-propanol,isobutanol,n-butanol and isoamylol,which accounted for in the broomcorn millet liquor ratio was 4%,35%,21%,1% and 39% for sorghum liquor in respectively 7%,34%,19%,2% and 38%.It can be seen that the proportion of 2-butanol in two kinds of liquor has a large difference,others proportional.Phenols are mainly 4-ethyl guaiacol and 4-vinyl guaiacol in the broomcorn millet liquor and sorghum liquor,and the ratio were 61% and 27% in the broomcorn millet liquor for sorghum liquor separately for 53% and 19%.It can be seen that the proportion of phenol in the two liquors is larger.The content and proportion of higher alcohols and phenols were characteristic flavor of broomcorn millet liquor.The content of higher alcohols and phenols in broomcorn millet liquor were optimized via the single factor experiment and orthogonal test,and primary and secondary rules of influencing factors of formation of content of higher alcohols and content of phenols in the first-,second-and third-round fermentation were obtained.