青藏高原环境下青稞酒最佳饮酒温度的研究

Research on the Optimum Drinking Temperature of Highland Barley Baijiu in Qinghai-Tibet Plateau Environment

青稞酒主要消费市场在高寒低氧的西北地区,全年环境温度偏低,消费者饮用青稞酒前有温酒的习惯,饮酒温度过低对放香和口感有一定的收敛性,饮酒温度过高对白酒微量成分损失较大,而且对口腔、喉咙有一定的刺激性。利用动物精细行为学方法,确定对SPF级KM小鼠灌胃42%vol酒体的最佳剂量为0.200 mL/10 g,白酒灌胃后观察KM小鼠翻正反射消失、恢复情况,依据动物醉酒、醒酒时间判断出在冬春季青稞酒最佳饮酒温度为30℃±1℃,结合人体对青稞酒饮用感官品评发现30℃时酒体香气口感最佳,综合实验分析确定青稞酒的最佳饮酒温度为30℃±1℃,这不仅能够引导消费者更加合理、健康的饮酒,而且对天佑德青稞酒的最佳饮用舒适度探究提供了一定的数据支撑。

The main consumption market of highland barley Baijiu is in the northwest region of China,where the annual ambient temperature is low,and consumers have the habit of warming the liquor before drinking.Low drinking temperature will weaken the aroma and taste of highland barley Baijiu,while high drinking temperature will cause greater loss of trace components in Baijiu,as well as irritation to the mouth and throat.This study adopted the fine ethology method,and determined that the optimal dose of 42%vol liquor for SPF-grade KM mice by gavage was 0.200 m L/10 g.After liquor gavage,we observed the disappearance and recovery of the righting reflex in KM mice.According to the drunk and sober time of the animals,the best drinking temperature of highland barley Baijiu in winter and spring was determined to be 30±1℃.Combined with sensory evaluation results,it was found that the aroma and taste of highland barley Baijiu was the best at 30℃.Comprehensive analysis show that the optimal drinking temperature of highland barley Baijiu is 30±1℃.This study can not only guide consumers to drink reasonably and healthily,but also provide data support for the optimal drinking experience of Tianyoude highland barley Baijiu.