摘要
该研究以西藏传统青稞酒为研究对象,对其酿造工艺进行优化,达到降低酒体发酵过程中总酸含量提高酒精度的目的。通过试验发现确定最佳工艺为:酒醅中青稞与裸青稞比例为1:1;发酵时间为10d。结果表明,此工艺条件下酒体总酸含量(以酒石酸计)为8.85g/L、酒精度达到11%vol,与市售青稞酒相比,酒体风味物质种类总量相当,感官品评结果也证明新工艺青稞酒整体风味口感尚佳。
This study took traditional Tibetan barley wine as the research object,and optimized its brewing process to achieve the purpose of reducing the total acid content and increasing the alcohol content during the fermentation process.Through experimental findings,it was determined that the best process was:the ratio of barley to naked barley in the wine mash was 1:1,and the fermentation time was 10 days.The results showed that the total acid content of the wine(in terms of tartaric acid)under this process condition was 8.85g/L and the alcohol content reached 11%vol,which was comparable to the total amount of flavor substances in the wine compared with the commercial green wine,and the sensory evaluation results also proved that the overall flavor and taste of the new process barley wine were good.
作者
贾福晨
文华英
JIA Fuchen;WEN Huaying(Institute of Agricultural Product Processing&Food Science,Tibetan Academy of Agricultural and Animal Husbandry Sciences,Lhasa Xizang,,850000,China)
出处
《高原农业》
2024年第2期201-208,共8页
Journal of Plateau Agriculture
基金
传统青稞酒发酵过程中优势营养组分研究(XZNKYSPS-YB-02)
青稞精深加工技术创新平台运行费(XZNKYSPS-2023-C-045)。
关键词
青稞酒
总酸
酒精度
优化工艺
barley liquor
total acid
alcohol content
optimizing processes
