食品与发酵工业 >

2021 , Vol. 47 >Issue 21: 210 - 216

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.026644

生产与科研应用

西藏青稞白酒产区的酿造气候环境特性

  • 王旭亮 ,
  • 姜欣 ,
  • 于佳俊 ,
  • 靳玉龙 ,
  • 贾福晨 ,
  • 石俊 ,
  • 张晓蒙 ,
  • 薛洁 ,
  • 张玉红
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  • 1(西藏自治区农牧科学院 农产品开发与食品科学研究所,西藏 拉萨,850000)
    2(中国食品发酵工业研究院有限公司,北京,100015)
    3(国家酒类品质与安全国际联合研究中心,北京,100015)
王旭亮硕士,高级工程师和姜欣博士,工程师为共同第一作者(张玉红研究员为通讯作者,E-mail:zhangyh@126.com)

收稿日期: 2021-01-07

  修回日期: 2021-05-28

  网络出版日期: 2021-11-30

基金资助

西藏自治区重点研发及转化项目(XZ202001ZY0017N)

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Climate characteristics of Tibetan for highland barley Baijiu production

  • WANG Xuliang ,
  • JIANG Xin ,
  • YU Jiajun ,
  • JIN Yulong ,
  • JIA Fuchen ,
  • SHI Jun ,
  • ZHANG Xiaomeng ,
  • XUE Jie ,
  • ZHANG Yuhong
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  • 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)

Received date: 2021-01-07

  Revised date: 2021-05-28

  Online published: 2021-11-30

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摘要

白酒作为一种生态产品,自然环境是影响其风格与品质的关键因素之一。以西藏青稞白酒主产区和人口聚集区——拉萨的气候条件为研究对象,从白酒酿造的角度,采用对比分析的方法,分析西藏拉萨地区与清香型、浓香型、酱香型中国白酒3大基础香型典型产区,以及青稞白酒产区气候条件的差异,明确西藏青稞白酒主产区酿酒气候特点。结果表明,西藏拉萨地区酿造气候环境具有“两高四低一显”特点,即高海拔、高风速、低气压、低氧含量、低气温、低相对湿度、雨季旱季明显。从制曲、原料蒸煮、发酵、蒸馏、贮存等角度对西藏酿造气候特点进行分析探讨,为西藏青稞白酒酿造的工艺设计、设备选型、风格确定提供参考和依据。

关键词： 西藏; 青稞; 气候条件; 白酒; 酿造

本文引用格式

王旭亮 , 姜欣 , 于佳俊 , 靳玉龙 , 贾福晨 , 石俊 , 张晓蒙 , 薛洁 , 张玉红 . 西藏青稞白酒产区的酿造气候环境特性[J]. 食品与发酵工业, 2021 , 47(21) : 210 -216 . DOI: 10.13995/j.cnki.11-1802/ts.026644

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.

Key words： Tibetan; highland barley; climate; Baijiu; brewing

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