T/JSQA 179-2023《蒸馏酒用麦芽》团体标准解读

Interpretation of Association Standard T/JSQA 179-2023,Distilling malt

目前麦芽制备工厂主要参考QB/T 1686—2008《啤酒麦芽》生产威士忌蒸馏麦芽,但啤酒麦芽与蒸馏酒用麦芽在用途上存在明显差异,亟待出台威士忌生产专用的蒸馏酒用麦芽产品标准。本研究在介绍新标准T/JSQA 179—2023《蒸馏酒用麦芽》基本框架的基础上,阐述了脆度、细粉热水萃取率、可发酵性、可发酵性萃取率、预估产酒率、粗细粉差和库尔巴哈值等主要技术指标的确立依据,讨论了上述指标对威士忌酿造的潜在影响,还与啤酒麦芽行业标准进行了对比,为国内威士忌蒸馏麦芽生产厂商和威士忌生产企业正确理解和执行标准提供理论依据和技术参考。

At present,malt factories mainly refer to QB/T 1686-2008,Barley malt,to produce distilling malt.However,there are significant differences in the use of barley malt and distilled malt.It is urgent to develop special standards of distilling malt products for whisky production.On the basis of introducing basic framework of the new standard T/JSQA 179-2023,Distilling malt,this paper elaborates the setting basis of main technical indicators such as fracturability,hot water extraction rate of fine powder,fermentability,fermentability extraction rate,predicted spirit yield,extraction difference,and Kolbach index.This paper discusses the potential influence of the above indexes on whiskey brewing,and conducts comparison with standards for the beer malt industry.This paper will provide theoretical basis and technical reference for domestic malt manufacturers and whisky production enterprises to correctly understand and implement the standard.