在酒和造中使用的谷物的质量变化
Glen P Fox1, Harmonie M Bettenhausen2
1Department of Food Science and Technology, University of California, Davis, Davis, CA, United States.
Frontiers in plant science
|June 28, 2023
概括
由于味道,质量和健康益处,人们对酒的替代谷物越来越感兴趣. 需要进行更多的研究,以了解这些替代谷物的酒和造潜力.
科学领域:
- 农业科学 农业科学
- 食品科学 食品科学 食品科学
- 生物化学 生化学
背景情况:
- 大麦 (Hordeum vulgare L.) 是传统的酒谷物.
- 由于风味,质量和健康方面,人们对造和蒸的替代谷物重新感兴趣.
- 专注于无质选择推动了对替代谷物谷物的探索.
研究的目的:
- 审查关于用于麦芽和酒的替代谷物的基本信息.
- 分析替代谷物的关键生化方面 (粉,蛋白质,多,脂质).
- 评估这些生化特征对加工,风味和繁殖潜力的影响.
主要方法:
- 对酒和酒的替代谷物的文献综述.
- 生物化学成分的分析:粉,蛋白质,多和脂质.
- 评估加工和风味的影响,以及育种前景.
主要成果:
- 麦子是主要的酒谷物,但替代谷物提供独特的特性.
- 生物化学特征如粉,蛋白质,多和脂质会影响酒和造.
- 有限的知识存在于替代作物酒和酒的功能性质.
结论:
- 替代谷物为造提供了新的风味,提高质量和健康益处的机会.
- 了解生物化学成分对于优化酒和造过程至关重要.
- 需要进一步进行大量的研究,才能充分探索和利用替代谷物在酒和酒行业.
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