2025-4-6- 0
Home > Archive>Volume 25, Issue 11, 2024 >1870-1881. DOI:10.13430/j.cnki.jpgr.20240202004
PDF HTML XML Export Cite reminder
Comparative Analysis on Brewing Quality of Domestic and Foreign Malting Barley Varieties
Author:
Affiliation:

1.College of Agronomy，Gansu Agricultural University/ Provincially and Ministerially Co-constructed State Key Laboratory of Arid Land Crop Science/Gansu Provincial Key Laboratory of Crop Improvement and Germplasm Enhancement Institute of Crop Sciences，Lanzhou 730070;2.Institute of Crop Sciences， Chinese Academy of Agricultural Sciences/Ministry of Agriculture and Rural Affairs Key Laboratory of Grain Crop Genetic Resources Evaluation and Utilization/National Major Scientific Project of Crop Genetic Resources and Genetic Improvement，Beijing 100081;3.COFCO Malt (Dalian) Co.， Ltd.， Dalian 116200， Liaoning

Fund Project:

Foundation projects：China Agriculture Research System of Barley and Qingke（CARS-05）；Agricultural Science and Technology Innovation Program of Chinese Academy of Agricultural Sciences

  • Article
    • | |
  • Metrics
    • |
  • Reference [32]
    • | | | |
  • Comments
    Abstract:

    Variations in environmental conditions across different barley-producing regions and the selection targets for barley breeding have led to divergence of the brewing quality in different varieties. In this study， we conducted a comprehensive analysis of the brewing quality， including grain and malt quality traits， for 44 barley varieties that were bred from North America， Europe， and Australia， along with commonly grown barley varieties in China. This research has found that， the major varieties in various domestic regions have their malt quality comparable to foreign varieties differentially. For instance， the variety Longpimai 14 and Longpimai 18 from Northeast China are comparable to the imported European malting varieties. The Supi series from South region and the Ganpi series from Northwest China are comparable to the imported Australian malting varieties. The variety Zhongpimai 1 and Mengpi 3 from North China are comparable to the imported North American varieties. Compared with Chinese malting barley， the foreign varieties are mainly with lower content of β-glucan and higher of the extract. Moreover， the imported malting barley that grown in China showed their quality characters different from those grown in the original areas， as the malt diastatic power， kolbach index and β-glucan content can be affected significantly by the environment. However， most varieties from North American showed better adaptability to the growing conditions in China， without significant change on the malt quality characters in comparing with those grown at their original regions. The malt quality characters， including diastatic power and extract yield， are significantly correlated with the contents of protein， starch， and amylopectin in the grain. Given the measurement of grain quality characters are easier to handle， the grain protein， starch， and amylopectin contents can serve as initial targets for malting barley breeding. This study provided reference of malting barley varieties and guidance for the future selections of malting barley breeding in different domestic regions. It has significant meaning in improving the breeding efficiency and production of domestic malting barley.

    Reference
    [1] Badr A, Müller K, Sch?fer-Pregl R, El Rabey H, Effgen S, Ibrahim H H, Pozzi C, Rohde W, Salamini F. On the origin and domestication history of barley (Hordeum vulgare). Molecular Biology and Evolution, 2000, 17(4):499-510
    [2] Hornsey I S. A history of beer and brewing. London: Royal Society of Chemistry, 2003: 723-725
    [3] 周美华.论德国啤酒文化与德国国民性格的关系.产业与科技论坛, 2019, 18 (18):101-102Zhou M H. On the relationship between German beer culture and German national character. Industrial & Science Tribune, 2019, 18 (18): 101-102
    [4] Bostwick D. The brewer's tale: A history of the world according to beer. New York: W. W. Norton & Company, 2014, 79(1): 199-200
    [5] Briggs D, Boulton C, Brookes P, Stevens R. Brewing science: A multidisciplinary approach. Woodhead Publishing, 2012: 98-100
    [6] Frank T, Scholz B, Peter S, Engel K. Metabolite profiling of barley: Influence of the malting process. Food Chemistry, 2011, 124 (3): 948-957
    [7] Arends A, Fox G, Henry R , Marschke R, Symons M. Genetic and environmental variation in the diastatic power of Australia barley. Journal of Cereal Science, 1995, 21 (1): 63-70
    [8] Rasmusson D C, Glass R L . Effectiveness of early generation selection for four quality characters in barley. Crop Science, 1965, 5: 389-391
    [9] 李杰.大麦籽粒蛋白质含量和直链淀粉含量的遗传研究. 扬州: 扬州大学, 2009Li J. Genetic study of protein content and amylose content of barley grain. Yangzhou: Yangzhou University, 2009
    [10] Morgan A, Gill A, Smith D. Some barley grain and green malt properties and their influence on malt hot-water extract: II. Protein, proteinase and moisture. Journal of The Institute of Brewing, 1983 (89): 292-298
    [11] Osman I H, Laporte G. Metaheuristics: A bibliography. Annals of Operations Research, 1996, 63(5): 511-623
    [12] 王丹红,苏健.α-氨基氮对啤酒风味的影响.广州食品工业科技,1995(3): 26-27Wang D H, Su J. Effect of α-amino nitrogen on beer flavor. Modern Food Science and Technology, 1995(3): 26-27
    [13] Georg K, Caier?o E, Minella E, Barbosa N, Cavalli S. The (1-3, 1-4)-β-Glucanases in malting barley: Enzyme survival and genetic and environmental effects. Journal of the Institute of Brewing, 2004, 110(4): 303-308
    [14] Fincher G B. Morphology and chemical composition of barley endosperm cell walls. Journal of the Institute of Brewing, 1975, 81 (2): 116-122
    [15] Woodward J R, Phillips D R, Fincher G B. Water-soluble (1-3), (1-4)-β-d-glucans from barley (Hordeum vulgare) endosperm. I. Physicochemical properties. Carbohydrate Polymers, 1983, 3 (2)143-156
    [16] 吴文林.降低热麦汁的浊度.中外酒业·啤酒科技,2018(3):63-64Wu W L. Reduces the turbidity of the hot wort. Global Alcinfo, 2018(3):63-64
    [17] Gupta M, Abu-Ghannam N, Gallaghar E. Barley for brewing: Characteristic changes during malting, brewing and applications of its by-products. Comprehensive Reviews in Food Science and Food Safety, 2010, 9(3):318-328
    [18] Shu X, Rasmussen S K. Quantification of amylose, amylopectin, and β-glucan in search for genes controlling the three major quality traits in barley by genome-wide association studies. Frontiers in Plant Science, 2014, 15 (5): 197
    [19] Takao K, Andris K. Advances in barley sciences. Berlin: Springer, 2012: 389-390
    [20] Nils S, Peter L, Gary J, Muehlbauer. The barley genome. Berlin: Springer, 2018: 1-4
    [21] Friedt Wolfgang, Horsley Richard D.. Barley: Breeding history, progress, objectives, and technology. New York: Wiley, 2010: 171-172
    [22] 中国食品工业发酵研究所. GB/T 7416-2000 啤酒大麦. 北京:国家标准化管理委员会, 2000China National Research Institute of Food and Fermentation Industries. GB/T 7416-2000 malt barley. Beijing: Standardization Administration, 2000
    [23] 卞同洋,卞文斌,顾双平,吴昌庚,卢珊.加强啤酒大麦新品种和新技术的推广.大麦与谷类科学, 2007(2): 56-57Bian T Y, Bian W B, Gu S P, Wu C G, Lu S. Promoting new varieties and technologies for barley used in beer production. Barley and Cereal Sciences, 2007(2): 56-57
    [24] 马艳明,冯智宇,王威,张胜军,郭营,倪中福,刘杰.新疆冬小麦品种农艺及产量性状遗传多样性分析.作物学报, 2020, 46 (12): 1997-2007Ma Y M, Feng Z Y, Wang W, Zhang S J, Guo Y, Ni Z F, Liu J. Analysis of genetic diversity of agronomic and yield traits of winter wheat varieties in Xinjiang. Acta Agronomica Sinica, 2020, 46 (12): 1997-2007
    [25] 白雪花,王延周,魏忆萍,马永红,饶晶,高馨悦,扶雅芬,王满生,刘头明,朱四元.298份苎麻种质资源纤维产量性状综合评价.植物遗传资源学报, 2022, 23 (1): 106-122Bai X H, Wang Y Z, Wei Y P, Ma Y H, Rao J, Gao X Y, Fu Y F, Wang M S, Liu T M, Zhu S Y. Comprehensive evaluation of fiber yield traits of 298 ramie germplasm resources. Journal of Plant Genetic Resources, 2022, 23 (1): 106-122
    [26] Fox G P, Panozzo J F, Li C D, Lance R C M, Inkerman P A, Henry R J. Molecular basis of barley quality. Australian Journal of Agricultural Research, 2003, 54 (11-12):1081-1101
    [27] 高健,朱娟,吕超,郭宝健,许如根.施氮水平对啤酒大麦麦芽品质的影响.麦类作物学报, 2020, 40(10): 1239-1246Gao J, Zhu J, Lyu C,Guo B J, Xu R G. Effect of nitrogen application level on malt quality of malt in malting barley. Journal of Triticeae Crops, 2020, 40 (10):1239-1246
    [28] 包奇军,潘永东,张华瑜,柳小宁,张东佳.甘肃与欧洲、北美啤酒大麦品种农艺及品质性状比较分析.中国农业科技导报, 2022, 24(3): 57-66Bao Q J, Pan Y D, Zhang H Y, Liu X N, Zhang D J. Analysis of agronomic and quality characters of beer barley from Gansu and Europe, North America. Journal of Agricultural Science and Technology, 2022, 24(3): 57-66
    [29] 包海柱,张凤英,刘志萍.大麦新品种蒙啤麦3号的选育及栽培技术.大麦与谷类科学,2012(3): 61-62Bao H Z, Zhang F Y, Liu Z P. The breeding and cultivation techniques of the new barley variety “Meng pi 3”. Barley and Cereal Sciences, 2012(3): 61-62
    [30] 何立明,李培玲,俞天胜,帕提古丽,纳斯如拉·克热木,任玉梅.新啤5号选育及栽培要点.农村科技,2010 (10): 13He L M, Li P L, Yu T S, Patigul, Nasrullah K, Ren Y M. The breeding and cultivation essentials of new beer barley variety “Xin pi 5”. Rural Science & Technology, 2010(10): 13
    [31] 赵云,孔建平,李鹏兵,俞天胜,方伏荣,向莉.氮肥用量对啤酒大麦相关农艺性状及品质的影响.新疆农业科学, 2020, 57(1): 43-53Zhao Y, Kong J P, Li P B, Yu T S, Fang F R, Xiang L. Effects of nitrogen application rate on agronomic traits and quality of beer barley. Xinjiang Agricultural Sciences, 2020, 57(1): 43-53
    [32] 王礼焦,徐大勇.啤酒大麦品种资源酿造品质特性鉴定结果及评价.大麦与谷物科学, 1999 (3): 14-18Wang L J, Xu D Y. Identification results and evaluation of brewing quality characteristics of malting barley variety resources. Barley and Cereal Sciences, 1999 (3): 14-18
    Related
    Cited by
    Comments
    Comments
    分享到微博
    Submit
Get Citation

Copy
Share
Article Metrics
  • Abstract:100
  • PDF: 835
  • HTML: 33
  • Cited by: 0
History
  • Received:February 02,2024
  • Online: November 07,2024
Article QR Code
You are the 605599th visitor 京ICP备09069690号-23
® 2025 All Rights Reserved
Supported by:Beijing E-Tiller Technology Development Co., Ltd.
Firefox, Chrome, IE10, IE11 are recommended. Other browsers are not recommended.