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青稞发芽对啤酒酿造特性和风味的影响
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1.江南大学工业生物技术教育部重点实验室，江苏 无锡 214122;2.江南大学粮食发酵与食品生物制造国家工程研究中心，江苏 无锡 214122;3.江南大学生物工程学院，江苏 无锡 214122;4.华润雪花啤酒(中国)有限公司 北京 100005

作者简介:

通讯作者:

陆健（1968—），男，博士，教授，博士研究生导师，主要从事酿酒科学与生物技术研究。E-mail： jlu@jiangnan.edu.cn

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高等学校学科创新引智计划（111计划）项目（111-206）。

基金项目:

高等学校学科创新引智计划（111计划）项目（111-206）。


Effects of Malted Highland Barley on Beer Brewing Characteristics and Flavor
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1.Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China;2.National Engineering Research Center of Cereal Fermentation and Food Biomanufacturing, Jiangnan University, Wuxi 214122, China;3.School of Biotechnology, Jiangnan University, Wuxi 214122, China;4.China Resources Snow Breweries Co., Ltd., Beijing 100005, China

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    摘要:

    目的 探究青稞发芽对啤酒酿造和风味的影响。方法 使用3种不同品种的青稞和青稞麦芽作为啤酒辅料进行酿造，系统测定了其糖化麦汁的理化特性、啤酒发酵液理化参数、挥发性风味物质组成和香气感官特征。结果 发芽处理使青稞麦汁的α-氨基氮水平增加了54.01%，β-葡聚糖和浊度分别降低了11.30%和39.92%；在发酵特性方面，‘藏青20’青稞品种表现出显著优势，其啤酒发酵液具有更高的发酵度（76.8%）、乙醇质量分数（4.1%）和总酸体积分数（2.4 mL/dL）。同一品种的青稞，发芽后制备的啤酒发酵液中挥发性物质质量浓度更高。在青稞啤酒中共检测出73种挥发性物质，并筛选出20种香气活性值（odor activity value， OAV）>1的关键风味化合物。其中，正己醇、乙酸苯乙酯、苯乙醇、乙酸乙酯、异戊醇、芳樟醇和辛酸乙酯可作为区分未发芽青稞啤酒和青稞麦芽啤酒的香气成分标记物。此外，通过偏最小二乘回归（partial least squares regression，PLSR）模型进一步明确了20种关键风味物质对不同的香气感官具有重要贡献，尤其是乙酯类物质与果香味、花香味、酸味、麦芽味和青草味等感官特性相关性较好。结论 与未发芽青稞啤酒相比，青稞麦芽更适合作为啤酒辅料，其酿造出的啤酒综合指标更好。该研究有助于进一步完善青稞啤酒发酵工艺，为青稞啤酒产品的开发和品质提升提供理论支撑。

    Abstract:

    Objective This study aimed to investigate the impacts of malted highland barley on beer brewing and flavor.Method Three distinct cultivars of highland barley and malted highland barley were used as adjuncts in beer production. The physicochemical properties of the saccharified wort, fermentation parameters of beer, volatile flavor compound composition, and aroma sensory characteristics were systematically analyzed.Result The malting process increased the α-amino nitrogen content in highland barley wort by 54.01%, while reducing the β-glucan content and turbidity by 11.30% and 39.92%, respectively. Regarding fermentation characteristics, the highland barley cultivar ‘Zangqing 20’ exhibited superior performance, with the fermented beer showing higher degree of fermentation (76.8%), ethanol mass fraction (4.1%), and total acid volume fraction (2.4 mL/dL). The beer produced from malted highland barley contained higher mass concentrations of volatile compounds than that from unmalted grains. A total of 73 volatile compounds were identified in the highland barley beer, with 20 key flavor compounds exhibiting odor activity values (OAV) >1. Notably, n-hexanol, phenethyl acetate, phenylethyl alcohol, ethyl acetate, isoamyl alcohol, linalool, and ethyl caprylate were identified as potential aroma markers for distinguishing between the beer produced from malted and unmalted highland barley. Furthermore, partial least squares regression analysis elucidated the significant contributions of these 20 key flavor compounds to various sensory attributes, particularly highlighting the strong correlations of esters with fruity, floral, sour, malty, and grassy aromas.Conclusion In summary, malted highland barley is more suitable as a beer adjunct than unmalted highland barley, and the beer produced with malted highland barley exhibits superior overall quality. These findings provide valuable insights into the fermentation technology of highland barley beer and offer theoretical support for the development and quality enhancement of highland barley beer products.

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张永欣,刘月琴,李丁丁,钟俊辉,贺立东,王涛,吴殿辉,陆健.青稞发芽对啤酒酿造特性和风味的影响[J].食品与生物技术学报,2025,(4):124-134.

ZHANG Yongxin, LIU Yueqin, LI Dingding, ZHONG Junhui, HE Lidong, WANG Tao, WU Dianhui, LU Jian. Effects of Malted Highland Barley on Beer Brewing Characteristics and Flavor[J]. Journal of Food Science and Biotechnology,2025,(4):124-134.

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  • 收稿日期:2025-02-18
  • 最后修改日期:2025-03-21
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  • 在线发布日期: 2025-08-06
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