“科场厂”联合 促进啤麦发展

发展啤麦生产，必须建立基地。省农科院、襄北农场、麦芽厂三家联合协作搞好啤酒人麦生产基地，使科研成果尽快转为生产力。使农场增产增收，麦芽厂扭亏为盈，产生较好的社会和经济效益，同时推动了科研的发展。1啤酒大麦生产基地的建立啤酒大麦专用性强，对质量要求非常严格，我省麦芽厂、啤酒厂长期来不用湖北大麦，原因之一尺质量问题：饲啤混用、籽粒不整齐、粒色深黄甚至霉变，影响制啤品质，关键是发芽率低，从而阻碍了啤麦生产的发展。因此，必须根据麦芽制啤生产‘的需求，建立相应的生产基地，提高鸣麦质量，是发展湖北啤麦的根本…     

对进一步开发盐城啤酒大麦市场的几点思考

盐城市是冬麦区啤酒大麦主要生产基地，曾对全国麦芽和啤酒行业的发展发挥过积极作用。要进一步开发盐城啤麦市场，重振盐城啤麦区域生产优势，抑制进口，提高国产啤麦自给率，必须不断更换优势品种，加强产业化模式开发，切实解决啤麦生产存在的主要质量问题。     

西北地区啤酒大麦的品种和栽培及其发展对策

以甘肃为例论述了西北地区适于种植啤酒大麦的自然生态优势，啤麦生产概况以及啤酒专用大麦的品种、栽培情况和各省区已经育成即将推广的啤麦新品种。并从加强大麦科学研究，推广高产，优质、高效综合栽培技术，建立和健全大麦良繁体系和良种繁殖基地，增强质量意识，树立市场观念等方面指出西北优质啤麦基地建设工作中存在的问题和今后发展对策。     

对进一步开发盐城啤酒大麦市场的几点思考

盐城市是冬麦区啤酒大麦主要生产基地 ,曾对全国麦芽和啤酒行业的发展发挥过积极作用。要进一步开发盐城啤麦市场 ,重振盐城啤麦区域生产优势 ,抑制进口 ,提高国产啤麦自给率 ,必须不断更换优质品种 ,加强产业化模式开发 ,切实解决啤麦生产存在的主要质量问题     

西北地区啤酒大麦的品种和栽培及其发展对策

以甘肃为例论述了西北地区适于种植啤酒大麦的自然生态优势 ,啤麦生产概况以及啤酒专用大麦的品种、栽培情况和各省区已经育成即将推广的啤麦新品种。并从加强大麦科学研究 ,推广高产、优质、高效综合栽培技术 ,建立和健全大麦良繁体系和良种繁殖基地 ,增强质量意识 ,树立市场观念等方面指出西北优质啤麦基地建设工作中存在的问题和今后发展对策     

增强国产啤酒大麦在国内啤麦原料市场竞争力的几点建议

本文分析了中国啤酒麦芽工业对啤酒大麦原料的需求及国内外啤酒大麦原料质量状况，对如何增强国产啤酒大麦在国内啤麦原料市场竞争力，提出了几点建议。     

国产啤酒大麦的市场需求与产业化

阐述了我国啤酒大麦生产区域、生产方式、主要品种优缺点以及啤麦育种现状，论述了国产啤酒大麦用原料的优势和劣势、市场需求，着重说明了国产啤酒大麦原料对我国啤酒工业的影响及重要性。提出了国产啤酒大麦的产业化途径与对策。     

山东省啤酒大麦生产现状的剖析

概述了山东省从70年代至今，对啤酒大麦生产的发展和利用，进行了剖析，30多年来啤麦在我省啤酒工业生产中所起的作用，根据我地优越的环境条件，以发展春性啤麦生产为主，冬性啤麦为辅，提高土地复种指数和土地（闲置地）利用率，拓宽啤麦用途，使啤麦生产在我省占有一席之地。     

增强国产啤酒大麦在国内啤麦原料市场竞争力的几点建议

本文分析了中国啤酒麦芽工业对啤酒大麦原料的需求及国内外啤酒大麦原料质量状况 ,对如何增强国产啤酒大麦在国内啤麦原料市场竞争力 ,提出了几点建议。     

啤酒大麦新品种单95168特征特性及栽培要点

随着啤酒酿造工业的飞速发展，我国已成为世界上第二啤酒生产大国，年产啤酒2000万t以上，年需求啤酒大麦原料450万t以上，由于国产啤麦品种还不尽人意和未形成大面积原料基地，使国家每年进口啤酒大麦原料200万-300万t，由于进口量大，往往原料品质得不到保证，浪费了大量的人力物力，一个产业的原料依赖进口也不是我国啤酒酿造业发展之路，随着啤酒工业的发展，大量的啤麦需求国外也无法供应。因而，为适应酿造业的发展，必须建立我国自己的啤酒大麦原料生产基地，大麦育种工作者也有责任选育出优质抗病的啤酒大麦新品种，满足酿造业对啤酒大麦品种的要求。     

十个外引啤酒大麦品种产量及品质分析

为筛选适合甘肃河西地区种植的优质啤酒大麦品种,在甘肃民乐、张掖、山丹、黄羊镇、永昌5个试验点进行两个生长季的品比试验,对10个外引啤酒大麦品种和当地主栽品种的生育期、产量及主要品质性状进行了比较。结果表明,与当地主栽品种甘啤4号相比,10个引进品种生育期相对偏长,有8个品种比对照晚熟;品种Beatrix和Belana表现增产,两年多点试验平均产量分别较对照甘啤4号增产13.31%和8.45%。10个外引啤酒大麦品种的千粒重、发芽势、发芽率达国标一级标准;麦芽品质指标α-氨基氮和糖化力达国标优级标准,浸出物除品种Marnie外均达国标一级标准,库尔巴哈值除品种Xanadu外均达国标一级标准。经产量与品质综合分析,外引啤酒大麦品种Beatrix和Belana在甘肃河西走廊及沿黄灌区气候及土壤条件下表现优良,适宜推广种植。     

对我国发展啤麦生产的回顾与思考

对 2 0年来国内啤麦生产的发展历程分作三个阶段作了回顾 ,阐述了我国啤酒产量占世界第一位后进一步加强啤麦生产的必要性和现有基础 ,分析了当前发展啤麦生产的良好机遇。并对今后提高啤麦品质实行产业化等方面提出了建议。     

对黑龙江垦区啤酒大麦常规育种选择的探讨

着重对比了黑龙江垦区啤酒大麦与进口啤酒大麦的差距 ,以及该地区啤酒大麦现存在的主要缺点。根据黑龙江垦区的气候特点 ,提出了垦区啤酒大麦现阶段育种目标 ,即二棱大麦应在现有产量水平上 ,生育期减少 3d ,无水浸出率提高 2 %以上 ,降低蛋白质含量至 11 5 % ;多棱大麦增加千粒重 ,提高无水浸出率。对啤酒大麦的选择方法 ,提出了具体要求。试论了黑龙江垦区啤酒大麦的理想株型。     

大麦醇溶蛋白与麦芽品质关系的研究进展

综述了近年来有关大麦醇溶蛋白和麦芽品质之间关系的研究进展,分析了醇溶蛋白电泳条带模型与麦芽品质之间的关系。多数研究结果表明,二者之间没有关系,但是采用聚类分析发现,醇溶蛋白电泳模型以麦芽品质为依据进行分类是有效的;有关D醇溶蛋白与麦芽品质之间关系的研究结论也不一致,有研究认为D醇溶蛋白与麦芽浸出率之间呈显著负相关,并且这种关系不受品种和年份的影响。但有人利用Hor3缺失的近等基因系进行的研究结果则并不支持这一观点。另据研究,由D醇溶蛋白和B醇溶蛋白组成的凝胶组分含量与麦芽品质呈负相关。     

啤酒大麦籽粒蛋白质含量基因型与环境效应的研究进展

综述了目前国内外啤酒大麦籽粒蛋白质含量的基因型和环境效应研究的进展。内容包括蛋白质含量的遗传模型、一般配合力和特殊配合力 ,以温度、光照、水分、湿度为代表的气象因子和氮肥运筹方式作主导的栽培措施等环境条件对啤酒大麦籽粒蛋白质含量的效应 ,蛋白质含量与其它品质性状之间的相关性 ,生产中降低啤酒大麦籽粒蛋白质的调控措施。     

Evaluation of malting barley quality using exploratory data analysis. II. The use of kernel hardness and image analysis as screening methods

This paper presents an exploratory investigation of the use of image analysis and hardness analysis of barley kernels for characterisation and prediction of malting quality. A sample set of fifty barley samples representing 15 spring barley and 10 winter barley varieties grown at two locations in Denmark was used. The samples were micro-malted and mashed and analysed for 13 quality parameters according to the official methods of the European Brewery Convention. A sub-sample of the barley samples was analysed on two different single kernel instruments: (1) Foss Tecator GrainCheck was applied for non-destructive recording of single kernel size and shape (width, length, roundness, area, volume and total light reflectance) and (2) Perten Single Kernel Characterization System 4100 was applied for single kernel hardness and weight determinations. The eight variables from these single seed analyses have been used in two different ways, either as means and standard deviations, or as appended histogram spectra representing 250 kernels from each bulk sample. By the two methods, it has been possible to obtain reasonable Partial Least Squares Regression (PLSR) models for the structural and physical part of the malting quality complex associated to malt modification, but it was as expected impossible to predict the biochemical parameters associated with nitrogen chemistry and enzymatic power. The best model was achieved for (1→3, 1→4)-β-D-glucan in barley. The hardness of the barley kernels is by far the most important variable for describing malting performance. The additional use of the morphological data as acquired by fast non-destructive image analysis, however, also reveals some malting quality information by improving the calibration models based on hardness alone. The brightness of the kernels is by far the most important GrainCheck variable but also kernel size and shape is associated to malting performance. In general, the utilisation of the single kernel readings (used as histogram spectra), compared to sample mean and standard deviation, did not provide additional information for an improved prediction of the malting quality parameters.     

不同啤酒大麦品种在陇中丘陵沟壑区的性状表现研究

观察和测定了6个啤酒大麦品种在陇中丘陵沟壑区的性状表现及品质变异情况.结果表明:甘啤2号、甘啤3号、甘啤4号和9303等4品种对当地环境具有良好的适应性,法瓦维特和Aspen表现较差.6品种收获籽粒蛋白质含量均超国家啤酒大麦标准,不适用于啤酒酿造.陇中丘陵沟壑区发展啤酒大麦种植,必须立足当地自然条件,培育适宜的专用品种.     

Evaluation of malting barley quality using exploratory data analysis. I. Extraction of information from micro-malting data of spring and winter barley

This paper presents an exploratory multivariate approach for analysis of malting barley quality data. By using principal component analysis (PCA) and partial least squares regression (PLSR) complex malting quality data are combined into functional factors which are used for malting barley quality characterisation. Fifty barley samples were used in this investigation, representing 15 spring barley and 10 winter barley varieties grown at two locations in Denmark. The samples were micro-malted and mashed and analysed for 13 quality parameters according to official methods of the European Brewery Convention. These data were combined and reduced into a few latent (functional) factors using PCA by which it is demonstrated that the modification of β-glucan plays a major role in both spring and winter barleys. Additionally, the spring barley and winter barley samples display different covariate latent structures, mainly in the nitrogen and diastatic power patterns. It is furthermore shown that graphic display as facilitated by exploratory data analysis, can be utilized in order to evaluate genotype-environmental interactions by considering the position and movements of the individual objects (genotypes in this instance) in the score plots. Thus, in contrast to the classical analysis of variance, the samples can be individually evaluated and the corresponding loadings can be used to validate the genetic and environmental effect of a given sample in a quality perspective.Several of the investigated malting quality parameters are highly intercorrelated. This fact is utilized by applying PLSR to barley and malt data for the prediction of wort quality in order to exclude the mashing step. This approach was successful for the modification-dependent wort parameters, extract, wort β-glucan and viscosity.     

Effects of added enzymes on sorted,unsorted and sorted-out barley: A model study on realtime viscosity and process potentials using rapid visco analyser

Barley sorting is an important step for selecting grain of required quality for malting prior to brewing. However, brewing with unmalted barley with added enzymes has been thoroughly proven, raising the question of whether traditional sorting for high quality malting-barley is still necessary. To gain more insight on this, we examine realtime viscosity of sorted-out and unsorted barley during downscaled mashing with added enzymes in comparison with malting quality sorted barley. A rapid visco analyser was used to simulate brewery mashing process at lab scale together with two commercial enzymes (Ondea^®-Pro and Cellic^®-CTec2). During downscaled mashing, viscosity profile of sorted-out barley was markedly different from others, irrespective of enzyme type, whereas a small difference was observed between the sorted and un-sorted barley. Furthermore, whilst sorted-out barley generated lowest sugar-concentration, unsorted and sorted barley resulted in higher sugar-content, regardless of the enzyme used. In terms of filterability, the Ondea^®-Pro treatment resulted in significantly lower-turbidity and smaller particle-size compared to Cellic^®-CTec2; however, this effect was observed in sorted and unsorted barley but not in sorted-out barley. Consequently, we find that unsorted barley demonstrates great potential for brewing with added enzymes and its use may help to improve sustainability of the brewing process.