【摘要】 采用3个不同类型的糯大麦品种(二棱裸粒糯大麦、二棱皮粒糯大麦、多棱裸粒糯大麦),通过实验室模拟川法小曲酒生产工艺以及酒厂生产试验,与四川酿酒生产中常见谷物原料糯高粱、粳高粱、稻谷、普通青稞相比较,研究糯大麦酿制白酒的特性。结果表明,糯大麦比稻谷、粳高粱和糯高粱吸水快,饱和含水量高,蒸粮时间短,节能约50%,出酒率高,酒质和口感具有本作物酿酒风味特点;糯大麦与非糯性普通青稞酿酒品质相当,但出酒率以及酒中的总酸和总酯含量较高。糯大麦是适合生产清香型小曲酒和青稞白酒的一种新型酿酒原料。更多还原

【Abstract】 The current research investigated liquor-making characteristics of three waxy barley varieties(one two-rowed hulless waxy barley variety, one two-rowed hulled waxy barley variety, and one multi-rowed hulless waxy barley variety). The research was conducted in the laboratory by simulating the Sichuan technology of making Xiaoqu liquor, as well as in Luding Sangjizhuoma Qingke-liquor Co. Ltd. by following the industrial technology of liquor making. The three waxy barley varieties were compared with four common materials for making liquor in Sichuan Province(waxy sorghum, non-waxy sorghum, rice, and common Qingke, which is also called Tibetan hulless barley) with respect to their liquor-making characteristics. As a result, grains of the waxy barley varieties had higher water absorption rate, higher saturated water content, shorter grain-steaming time(thus saving energy by 50%), a slightly higher alcohol output than rice, waxy sorghum, and non-waxy sorghum in laboratory experiments. The liquor made from the waxy barley varieties had distinctive vinosity and flavor of this crop, possessing similar qualities to the liquor made from non-waxy common Qingke while having a higher yield of alcohol and higher contents of total acids and total esters. Thus, the waxy barley varieties are suitable raw materials for making Fen-flavor Xiaoqu liquor and Qingke liquor.更多还原