Effect of roasting on the flavor and quality of highland barely wine

Authors

Hai-qing YANG, College of Food Science and Engineering, Beijing University of Agriculture, Food Quality and SafetyBeijing Laboratory, Beijing 102206 , China
Xi-yu PENG, College of Food Science and Engineering, Beijing University of Agriculture, Food Quality and SafetyBeijing Laboratory, Beijing 102206 , China
Liu-yang REN, College of Food Science and Engineering, Beijing University of Agriculture, Food Quality and SafetyBeijing Laboratory, Beijing 102206 , China
Ying LV, College of Food Science and Engineering, Beijing University of Agriculture, Food Quality and SafetyBeijing Laboratory, Beijing 102206 , China
Shun-tang GUO, College of Food Science and Nutritional Engineering, ChinaAgricultural University, Beijing Key Laboratory of Plant Protein and Cereal Processing, Beijing 100083 , China

Abstract

In this study, highland barley wine was produced with roasted barley to increase the flavor of the wine. Physical-chemical properties such as pH value, total acid, total sugar, alcohol content of the wine and flavor were determined. The evaluations of acidity, sugar content and sensory of the wine were found increased with roasted barley, and roasting improved the variety of flavor substances for the highland barley wine. Nonanal, phenylethyl alcohol, benzeneacetaldehyde and decanal were determined to be the key flavor substances of the four barley wines (ROAV＞1). Acetophenone and geranylacetone were found to be the modified compounds to barley wines (0＜ROAV＜1), and 4-ethyl-2-methoxyphenol was a modified compound unique to dry roasting. 2-Nonanone was a modified compound unique to the non-roasted barley wine. Our study confirmed that roasting could improve the flavor and quality of the highland barely wine.

Publication Date

2-18-2023

First Page

183

Last Page

187, 200

DOI

10.13652/j.issn.1003-5788.2020.09.033

Recommended Citation

YANG, Hai-qing; PENG, Xi-yu; REN, Liu-yang; LV, Ying; and GUO, Shun-tang (2023) "Effect of roasting on the flavor and quality of highland barely wine," Food and Machinery: Vol. 36: Iss. 9, Article 33.
DOI: 10.13652/j.issn.1003-5788.2020.09.033
Available at: https://www.ifoodmm.cn/journal/vol36/iss9/33

References

[1] 车富红,张有香,赵文娟,等.富含营养型牡丹花青稞酒的功效与成分研究[J].酿酒,2017,44(3):88-90.
[2] 王丽华.西藏传统青稞酒的生产菌株选育及生产技术研究[D].重庆:西南大学,2008:1-8.
[3] 曹妍,杜木英,阚建全,等.多菌种发酵青稞酒化学成分变化研究[J].食品科学,2012,33(11):252-256.
[4] 王晗,潘明,刘念,赵晨婕,等.青稞燕麦酒复合酒曲发酵工艺的研究[J].酿酒科技,2019,12(4):61-64.
[5] 赵慧君,朱科帆,钟小丹,等.不同酒曲和炒米时间对米酒滋味品质的影响研究[J].粮食与油脂,2019,32(7):67-70.
[6] 麻宸睿,王新宇,桂颖,等.焙炒处理对燕麦甜醅品质及功能因子含量的影响[J].食品与发酵工业,2019,45(11):199-203.
[7] 彭锡钰.分级糌粑粉的性质、应用及糌粑能量棒开发[D].北京:北京农学院,2018:17-29.
[8] 马洁,周洋,陈璐瑶,等.3种青稞糌粑分级粉性质差异及相关性分析[J].食品与机械,2018,34(5):49-53.
[9] 刘登勇,周光宏,徐幸莲.确定食品关键风味化合物的一种新方法:“ROAV”法[J].食品科学,2008,29(7):370-374.
[10] 张海涛.多酶法酿造青稞清酒的工艺研究[D].济南:齐鲁工业大学,2016:13-14.
[11] 闫华文.甜酒曲中真菌多样性的研究及甜酒酿营养成分分析[D].曲阜:曲阜师范大学,2015:3-4.
[12] 张晓蒙,李德美,金玮鋆,等.西藏青稞酒酿造小曲微生物多样性分析[J].中国酿造,2018,37(9):28-33.
[13] 陈建新.过热蒸汽焙炒黄酒酿造大米机理及其工程优化研究[D].无锡:江南大学,2014:39-41.
[14] 樊杉杉,董雅君,杨兴华,等.不同地区来源藏曲对西藏传统酿造青稞酒风味特征的影响[J].食品与发酵工业,2019,45(2):7-14.
[15] 刘冲冲,冯声宝,吴群,等.青稞酒发酵过程中的风味功能微生物及其风味代谢特征解析[J].微生物学通报,2020,47(1):151-161.
[16] 张婷,陈小伟,张沙沙,等.不同酒曲发酵生产木薯酒香气成分GC-MS分析[J].食品研究与开发,2019,40(2):125-131.
[17] ZENG Zhi,HAN Zhang,ZHANG Tao,et al.Analysis of flavor volatiles of glutinous rice during cooking by combined gas chromatography-mass spectrometry with modified headspace solid-phase microextraction method[J].Journal of Food Composition and Analysis,2009,22(4):347-353.
[18] 孙宝国.食用调香术[M].北京:化学工业出版社,2003:25-32,123.