Effect of the Variety of Barley and Pearling Rate on the Quality of Shochu Koji

A. Iwami; Y. Kajiwara; H. Takashita; T. Omori

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Effect of the Variety of Barley and Pearling Rate on the Quality of Shochu Koji

机译：大麦和珍珠化率对烧酒曲品质的影响

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In liquor production, barley koji is used a source of saccharification enzymes, nutrition for yeast multiplication, and to impart flavor to the shochu product. Its role is analogous to that of malt in beer and whisky production. In this report, the influence of barley variety and pearling rate on barley koji characteristics is shown. Four Australian varieties (Stirling, Schooner, Arapiles, Grimmett) and one Japanese variety (Nishinohoshi) were evaluated. Significant differences were observed among barley varieties and pearling rate with respect to the amount of koji mycelia produced, enzyme activity and the amino acid composition of the barley koji.

机译：在白酒生产中，大麦曲使用糖化酶，酵母繁殖所需的营养以及赋予烧酒产品以风味。它的作用类似于麦芽在啤酒和威士忌生产中的作用。在本报告中，显示了大麦品种和珍珠化率对大麦曲特性的影响。评价了四个澳大利亚品种（斯特灵，大篷车，阿拉皮莱斯，格里米特）和一个日本品种（西星）。关于大麦曲霉产生的菌丝数量，酶活性和氨基酸组成，在大麦品种和珍珠化率之间观察到显着差异。

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来源
《Journal of the Institute of Brewing》 |2005年第3期|p.309-315|共7页
作者
A. Iwami; Y. Kajiwara; H. Takashita; T. Omori;
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作者单位

Sanwa shurui Co. Ltd., 2231-1 Yamamoto, Usa-Oita 879-0495, Japan;

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收录信息美国《科学引文索引》(SCI);
原文格式 PDF
正文语种 eng
中图分类酿造工业;
关键词
barley; barley koji; barley shochu; koji quality; pearling rate; variety of barley;

机译：大麦;大麦曲;大麦烧酒;曲品质;成皮率;大麦品种;

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机译：你好tri buchi oshi mitsu mitsu meshi meshi tatsumi koji sakoji sako toyo f hidori r y

Effect of the Variety of Barley and Pearling Rate on the Quality of Shochu Koji

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