糯小麦的酿酒特性研究

doi:10.3864/j.issn.0578-1752.2013.06.005

Abstract

Abstract: 【Objective】The objectives of this study were to reveal the performance of waxy wheat in Chinese liquor brewing process, assess the effects of appearance on liquor quality and explore the ways and methods to apply waxy wheat to liquor-brewing.【Method】Waxy wheat, common wheat and sorghum were used, respectively. The dynamic changes of main chemical compositions and brewing conditions were investigated. The liquor output and liquor quality by using different materials were analyzed.【Result】Waxy wheat has better water absorption capacity, higher absorption rate and higher saccharification temperature than common wheat and sorghum. Under laboratory conditions, the liquor yield and the contents of total acid and total esters in liquor from waxy wheat were superior compared with common wheat and sorghum, while the content of fusel oil was similar. The opposite observation was in the conditions of pilot tests in a winery that fusel oil content and the liquor yield from waxy wheat were higher, while total acid and total esters contents had little differences. In addition, waxy wheat liquor contained minimum aldehydes content. The smell and taste of waxy wheat liquor were the greatest according to tasting notes of professional wine tasters.【Conclusion】It is possible to produce liquor from waxy wheat. By comparing to common wheat and sorghum, waxy wheat liquor has better liquor brewing properties, such as liquor output and better liquor quality. Waxy wheat has a potential for liquor-brewing.

Key words: waxy wheat , liquor-brewing , liquor yield rate , liquor quality

ZHAO Guo-Jun, XU Zhi-Bin, FENG Bo, WANG Xun, LAN Qiu-Xia, XIANG Chao, HUANG Tian-Fang, WANG Tao. Study on the Liquor-Brewing Properties of Waxy Wheat[J].Scientia Agricultura Sinica, 2013, 46(6): 1127-1135.

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