欧洲酿造大麦的品种分布与品质特性分述

详述了欧洲大麦品种情况 ,全球酿造大麦年产量约 16 2 0 0万t ,其中 37%产于欧洲。欧洲是世界上最大的酿造大麦产区 ,也是最大的酿造大麦和麦芽出口商 ,具有举足轻重的地位     

Genetic variants of HvGlb1 in Tibetan annual wild barley and cultivated barley and their correlation with malt quality

Improvement of malt quality is the most important objective in malt barley breeding. The current experiments investigated the variation of malt quality characters among barley genotypes and the difference in genetic variants of HvGlb1, encoding β-glucanase isoenzyme I, between Tibetan annual wild barley and cultivated barley. The correlation between the gene variants and malt quality showed that there was a large difference in the four malt quality parameters, i.e. Kolbach index, diastatic power (DP), viscosity and malt extract, among the analyzed barley cultivars. Kolbach index was negatively and positively correlated with viscosity and malt extract, respectively, while malt extract was negatively correlated with viscosity. Malt β-glucan content was a major determinant of malt quality, and was significantly correlated with Kolbach index (−0.633), malt extract (−0.333) and viscosity (0.672). On the other hand, malt β-glucan content was mainly controlled by malt β-glucanase activity. The correlation analysis showed that the HvGlb1 gene was correlated with malt β-glucan content and three of four main malt quality parameters, except DP. In addition, we also found that the HvGlb1 of Tibetan barley had wider diversity in haplotype than that of the cultivated barley, supporting the hypothesis that Tibet is one of the original centers of cultivated barley.     

啤酒大麦糖化力及其有关酿造品质性状的胚和胚乳遗传效应分析

以7个二棱大麦品种及其半双列杂交F2种子的两年资料,采用包括基因型X环境互作的麦芽品质性状遗传模型,对糖化力(DP),α-淀粉酶活力(αAA),β-淀粉酶活力甲(βAA)和麦芽N含量的胚和胚乳直接遗传效应及其环境互作进行了遗传研究。结果表明,这4个麦芽品质性状既受基因型影响又受环境(年份)影响。DP和βAA的遗传主要受胚乳直接     

协定法糖化过程单片机控制的研究

采用单片机控制的协定法糖化装置,主要开发了三个方面的功能,即协定法糖化,提取酵素和恒温控制程序,基本实现了升温、冷却、加水、计时和报警的自动化。该装置操作简便、价廉、性能稳定、分析结果可靠,控温精度为±0.3℃,协定糖化升温速度为1℃/min。     

麦芽质量与制麦参数关系的研究

以国产大麦“苏啤1号”为材料,在144批次的实际制麦中,跟踪测定浸麦度、发芽率、发芽天数、发芽温度、烘干时间、焙焦温度等6个工艺参数,以及糖化时间、色度、浸出率、α-氨基氮、糖化力、粉状率等6项质量指标,应用多变数分析方法研究质量指标与工艺参数间的关系。结果表明:质量指标受制麦工艺的影响显著,多元决定系数为0.1066％～0.545％;发芽率和发芽温度是影响麦芽质量的主要因子,提高发芽率、降低发芽温度有利于提高麦芽质量;工艺因子间在提高麦芽质量指标上无明显矛盾。     

Relationship between specific weight of spring barley and malt quality

The assessment of malting barley to determine if it meets grain quality requirements is an integral step in ensuring an efficient malting process and a good quality malt output. Specific weight (SW) is an industry standard criterion, however links between SW and malting are not well understood. In this study the effect of a changing SW on malting was investigated. Samples were manipulated according to both grain size and weight, creating grain fractions with a range in SW. Prior to malting, grain quality traits were measured, and after malting, malt quality traits were examined. Increased SW resulted in a reduced number of whole, unmodified corns in malt, implying increased levels of modification. Specific weight correlated with both hot water malt extract (r = 0.82, P < 0.01) and predicted spirit yield (r = 0.84, P < 0.01), this highlights an increased malt output. Furthermore peak gelatinisation temperature of extracted starch from the malt correlated with both SW (r = 0.69, P < 0.05) and grain density (r = 0.65, P < 0.05). This could benefit malt efficiency by increased conversion of starch to fermentable sugars, but with the same energy input. The changes in SW and consequently malt output in this study are a result of changing grain density rather than packing efficiency.     

不同类型啤酒大麦品种遗传多样性及遗传差异的SSR分析

利用28对SSR引物对包括22份野生材料,8份耐盐碱材料,21份优质高产甘啤系列品种(系)材料和9份日本早熟材料在内的60份啤酒大麦品种资源的遗传多样性及其亲缘关系进行分析。结果表明,所用28对引物,有25对有多态性;聚类结果表明这些材料遗传相似系数分布在0.4792~0.9948之间。在遗传相似系数0.63的水平上,这些材料聚类为2大类,下分7个亚类。从聚类结果看出,不同类型材料基本各自聚为一类,表明不同类型品种(系)内遗传差异较小;不同类型品种(系)间遗传差异较大,杂交可能会产生较强的杂种优势和较高的产量潜力。     

一种新型麦芽酒的快速发酵工艺研究

[目的]优化麦芽发酵工艺参数,获得新型麦芽酒。[方法]以麦芽为原材料,糖化后经酿酒酵母发酵成麦芽酒。利用单因素试验和响应面试验研究p H、温度、接种量对发酵工艺的影响。[结果]优化的麦芽酒发酵条件:温度30℃、p H 5.5、接种量7.5×107CFU/m L、发酵2 d,此工艺条件下可获得酒精度为6.6%的麦芽酒。[结论]将麦芽酒蒸馏出的酒精与麦芽酒勾调成16%的麦芽酒,可开发出一种品质优良的新型发酵麦芽酒。     

麦芽糖化工艺的优化及其对发酵的影响

[目的]优化麦芽的糖化工艺条件,探究麦芽的水解作用规律,获得发酵优良的麦汁。[方法]以还原糖、总糖、α-氨基氮和可溶性蛋白质的含量为指标,探究麦芽蛋白质休止温度、糖化的温度、时间、初始pH等工艺参数对麦芽淀粉和蛋白质水解的影响。[结果]糖化温度是影响麦芽淀粉水解的主要因素;蛋白质休止温度、时间及初始pH是影响麦芽蛋白质水解的主要因素。麦芽糖化工艺优化结果:50℃蛋白质休止1 h,65℃糖化40 min,72℃糖化20 min,初始pH为5.0。该工艺制备的麦汁15℃发酵的酒精度达6.2%,实际发酵度达75.3%。[结论]该研究可为不同类型啤酒酿造制备特定的麦汁提供生产依据。     

啤酒大麦精化力及其有关酿造品质性状的胚和胚乳遗传效应分析

以7个二棱大麦品种及其半双列杂交F_2种子的两年资料,采用包括基因型×环境互作的麦芽品质性状遗传模型,对糖化力(DP)、α-淀粉酶活力(αAA)、β-淀粉酶活力(βAA)和麦芽N含量的胚和胚乳直接遗传效应及其环境互作进行了遗传研究。结果表明,这4个麦芽品质性状既受基因型影响又受环境(年份)影响。DP和βAA的遗传主要受胚乳直接显性效应和胚显性×环境互作效应的控制,胚加性效应×环境互作以及胚乳加性效应×环境互作对其表现有一定的影响。αAA和麦芽N的遗传同时受胚和胚乳遗传效应的决定,但以胚直接显性效应和胚乳直接加性效应为主,并发现胚加性和显性与环境以及胚乳加性与环境均有显著的互作存在。DP与βAA有显著正相关(rc=0.5601)。麦芽N与DP的正相关主要在于二者都与βAA有密切关系。αAA和麦芽N含量的普通狭义遗传率分别为26.1％和27.8％。