Progress in Understanding the Effect of Sorghum on the Quality of Maotai-Flavor Baijiu

doi:10.7506/spkx1002-6630-20210116-182

FOOD SCIENCE ›› 2022, Vol. 43 ›› Issue (7): 356-364.doi: 10.7506/spkx1002-6630-20210116-182

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Progress in Understanding the Effect of Sorghum on the Quality of Maotai-Flavor Baijiu

CHENG Du, CAO Jianlan, WANG Kejia,, LI Dounan, LUO Xiaoye, CHEN Jie, QIU Shuyi

(1. School of Liquor and Food Engineering, Guizhou University, Guiyang 550025, China; 2. Guizhou Provincial Key Laboratory of Fermentation Engineering and Biopharmacy, Guiyang 550025, China; 3. Zunyi Medical and Pharmaceutical College, Zunyi 563006, China; 4. Department of Light Industry and Chemical Engineering, Guizhou Light Industry Technical College, Guiyang 550025, China)

Online:2022-04-15 Published:2022-04-26

Abstract

Abstract: Maotai-flavor baijiu is a type of Chinese liquor made totally from grains by solid-state fermentation. As a starting raw material for maotai-flavor baijiu, sorghum is one of the leading factors affecting the quality of maotai-flavor baijiu. The yield, flavor and functionality of maotai-flavor baijiu are closely related to the contents of starch, protein, lipid, tannin and aroma components in sorghum. This article summarizes the basic situation of sorghum planting and development for baijiu production, and discusses the physical properties, nutritional composition and brewing performance of sorghum used for baijiu production. We believe that this review will be of great significance for studying the relationship between sorghum used for the production of maotai-flavor baijiu and its quality.

Key words: sorghum; physical properties; nutritional composition; brewing performance; quality of maotai-flavor baijiu; flavor

CLC Number:

TS261.2

CHENG Du, CAO Jianlan, WANG Kejia,, LI Dounan, LUO Xiaoye, CHEN Jie, QIU Shuyi. Progress in Understanding the Effect of Sorghum on the Quality of Maotai-Flavor Baijiu[J]. FOOD SCIENCE, 2022, 43(7): 356-364.

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Progress in Understanding the Effect of Sorghum on the Quality of Maotai-Flavor Baijiu

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