Climate characteristics of Tibetan for highland barley Baijiu production
WANG Xuliang2,3, JIANG Xin2,3, YU Jiajun2,3, JIN Yulong1, JIA Fuchen1, SHI Jun2,3, ZHANG Xiaomeng2,3, XUE Jie2,3, ZHANG Yuhong1*
1(Institute of Food Science and Technology, Tibet Academy of Agricultural and Animal Husbandry Sciences, Lhasa 850000, China) 2(China National Research Institute of Food and Fermentation Industries, Beijing 100015, China) 3(International Joint Research Center of Quality and Safety of Alcoholic Beverages, Beijing 100015, China)
Abstract: The natural environment is one of the key factors to affect the flavor and quality of Baijiu. The current climate conditions in Lhasa and densely populated area were studied. The method of comparative analysis was used to analyze the difference in climate conditions between Tibet Lhasa and the production areas of light-flavor, Luzhou-flavor, Maotai-flavor, highland barley Baijiu. The climate characteristics of brewing in the main production areas of Tibetan highland barley Baijiu was clarified. The characteristics of Tibet Lhasa brewing climate was analyzed by the perspectives of koji making, raw material steaming, fermentation, distillation, and storage. The results showed that Tibet Lhasa brewing climate environment had the characteristics of “two high, four low and one obvious”, namely: high altitude, high wind speed, low air pressure, low oxygen content, low temperature, low relative humidity, and obvious rainy and dry season. The results provide reference and basis for the process design, equipment selection and style determination of Tibetan highland barley Baijiu.
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2021, Vol. 47 
