在我國白酒的釀造在選料上是十分嚴格的，而且有著“高粱香、玉米甜、大麥沖、小麥凈”的說法，如釀造的過程中體現不出這種特點，可以說釀造的白酒是不合格的。那么到底有哪些原材料可以用來釀白酒呢?白酒釀酒設備廠家專家就為你解答這一問題。

　　In China liquor brewing in the choice of materials is very strict, but also has a "sweet, sweet corn, sorghum, wheat, barley red net", such as the characteristics embodied in the process of brewing, brewing liquor can be said is not qualified. So, what raw materials can be used to make liquor? Liquor, brewing equipment manufacturers, experts answer this question for you.

　　釀白酒原料一：高粱，在我國高粱是最適合用來釀造白酒的原料，很多大型的白酒品牌的主要釀造材料都是使用的高粱，因為使用高粱釀出的酒喝起來特別的醇香，而且高粱的出酒率也是其他原材料不能夠比的。那么高粱作為釀制白酒的主要原料，有著怎樣的特性呢?一起來看看：高粱的成分特點：含五碳糖的半纖維素約2.8%，皮殼中含單寧，少碳單寧9.1生成香蘭酸等特殊芳香成分有利;若含量過多，則抑制醉母發酵，并在加壓蒸餾時會被帶人酒中，使酒帶苦澀味;高粱的結構特點：經過蒸餾后原料變得疏松適度，黏而不糊。

　　A brewing raw liquor in China: sorghum, sorghum is most suitable for brewing liquor brewing raw materials, the main material of many large liquor brands are used because of the use of sorghum sorghum, brew a special wine tastes mellow, but also the rate of sorghum wine out of other raw materials can not be compared. The sorghum as the main raw material to brew liquor, what are the characteristics? Take a look: the composition characteristics of sorghum: hemicellulose containing five carbon sugar of about 2.8%, hull tannin containing carbon, less tannin 9.1 generation vanillic acid and other special aromatic ingredients beneficial; if the content is too much, will inhibit the drunk mother fermentation and, in pressure distillation will be with the wine, the wine with a bitter taste; the structure characteristics of sorghum: after distillation, raw material becomes loose moderately, but not sticky paste.

　　釀白酒原料二：大米，大米也是最為常見的白酒釀造原材料，因為大米所含的淀粉含量十分高，蛋白質以及脂肪的含量比較少，師傅呢有利于低溫緩慢發酵，蒸餾出來的成品酒酒質較純凈;需要注意的地方：蒸煮的時候需要掌握火候，不能蒸的太黏，這樣容易使發酵失控而不易得到控制;

　　Brewing liquor two raw rice, rice is the most common liquor brewing raw materials, because the rice starch content contained very high protein and fat content is relatively small, is conducive to master it slow fermentation in low temperature, distilled liquor wine is pure; note: where cooking time needs to master the furnace that steam can not be too sticky, so easy to control and is not easy to get the control of fermentation;

　　釀白酒原料三：玉米，得益于現在釀酒技術的發展，使用玉米釀酒的酒廠也越來越多，當然，玉米也是十分適合釀酒的原材料。為什么呢?答案在于玉米的淀粉含量比較高，而且其他的各種成分含量也是適中，使用玉米作為原材料發酵的白酒味道醇而甜，在白酒市場上受到了很多愛酒人士的歡迎。雖然玉米的淀粉含量可以和高粱媲美，但是出酒率上不及高粱。玉米的結構特點：玉米在蒸煮時不糊也不粘，是玉米的淀粉結構緊密、質地堅硬導致，因此，玉米也是不好蒸煮的釀酒材料，所需要的蒸煮時間比較長。

　　Brewing liquor raw materials three: corn, thanks to the development of brewing technology, the use of corn wine brewery is also increasing, of course, corn is also very suitable for brewing raw materials. Why? The answer is that the corn starch content is relatively high, and the content of various components of the other is moderate, using corn as raw material fermentation liquor flavor and sweet, in the liquor market by many wine lovers welcome. Although the starch content of corn can be comparable with that of sorghum, the yield of alcohol is not as good as that of sorghum. The structure characteristics of corn: corn paste is not sticky in the cooking time, is the structure of maize starch closely, hard lead, therefore, corn is also not good cooking wine materials, need long cooking time.

　　釀白酒材料四：薯類，淀粉純度高，含脂肪及蛋白質較少，發醉中升酸幅度小.因而淀粉出酒率高于其他原料。含有0.35%-0.4%(絕干計)的甘湃樹脂，對發醉稍有影響。含果膠質較多，使成品酒中甲陣含最較高。成品灑有薯干味。薯類糧食的結構特點：由于其淀粉顆粒比較大，組織不緊密，吸水的能力十分強，因此容易導致糊化，這點蒸煮的時候應當注意。

　　Wine liquor material four: potato, starch with high purity, containing less fat and protein, fat acid or drunk a small range. Therefore alcohol yield of starch is higher than that of other raw materials. Containing 0.35%-0.4% (dry basis) Gan Pai resin has a little effect on. The content of pectic substance is higher, which makes the highest yield in the finished liquor. Finished with sweet potato flavor. Potato grain structure features: because of its relatively large starch particles, tissues are not tight, water absorption capacity is very strong, so easy to lead to gelatinization, which should be noted when cooking.

　　白酒的釀造有的時候不會采用單一的原材料，可能會將多種糧食混合在一起蒸煮釀造，比如我們熟悉的五糧液、汾酒等品牌酒都是將多種材料進行混合釀制，這樣出來的白酒口感豐厚，回味悠長，形成了自己鮮明的特色。

　　The brewing liquor sometimes will not use a single raw material, may be mixed together in a variety of food cooking and brewing, such as we are familiar with Wuliangye, Fen and other brand wine is a variety of materials are mixed liquor brewing, the rich flavor, long aftertaste, formed their own distinct characteristics.