西藏传统青稞酒降酸工艺研究

Research on Acid Lowering Technology of Traditional Barley Wine in Xizang

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.