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Evaluation method for brewing performance of wine brewing sorghum

An evaluation method and technology for sorghum, applied in the field of evaluation of brewing sorghum brewing performance, can solve problems such as difficulties, and achieve the effect of great practical significance and low cost

Inactive Publication Date: 2020-08-07
JING BRAND
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The brewing performance of sorghum involves many factors, and it is difficult to make a relatively accurate evaluation using a single index

Method used

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  • Evaluation method for brewing performance of wine brewing sorghum
  • Evaluation method for brewing performance of wine brewing sorghum
  • Evaluation method for brewing performance of wine brewing sorghum

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Embodiment Construction

[0030] The specific implementation of the present invention will be described in further detail below in conjunction with the examples. The following examples are used to illustrate the present invention, but not to limit the protection scope of the present invention.

[0031] This embodiment provides a method for evaluating the brewing performance of sorghum, which includes the following steps:

[0032] S1. Determine the factors affecting the brewing performance of sorghum, including crude starch content C s , Potassium content C k , Leucine content C l , Phenylalanine content C b , Amylopectin ratio R and crude fat content C f .

[0033] S2. The specific values ​​of the above-mentioned influencing factors of the three sorghum varieties of Liangnuo 1, Jingjing 5 and Hongmao 6 were obtained by testing.

[0034] In detail, the crude starch content C s The acid hydrolysis method is used for the determination. The specifics are as follows. Take the sample to be tested that has been reduc...

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Abstract

The invention discloses an evaluation method for brewing performance of wine brewing sorghum and application thereof. The evaluation method comprises the following steps of: determining influence factors of brewing performance of the brewing sorghum, and performing detecting to obtain specific values of the influence factors of the sorghum to be evaluated, obtaining score values and weight coefficients of the influence factors based on an evaluation judgment standard, and summing the products of the score values and the weight coefficients of the influence factors to obtain score values so asto obtain the brewing performance grade of the sorghum to be evaluated. The evaluation method for the brewing performance of the wine brewing sorghum is established by researching and analyzing influence factors of the brewing performance of the wine brewing sorghum, and the evaluation method is applied to evaluation of the baijiu yield condition of sorghum brewing. According to the method provided by the invention, simple physical and chemical detection can be carried out on the new variety sorghum, whether Xiaoqu liquor brewing is met or not can be judged, so that wine brewing enterprises can screen out the optimal wine brewing sorghum variety at the highest speed and the lowest cost, and the method has great practical significance.

Description

Technical field [0001] The present invention relates to the field of wine making technology, in particular to the brewing technology of liquor, and more specifically, to a method for evaluating the brewing performance of wine sorghum. Background technique [0002] Chinese baijiu is one of the oldest distilled spirits in the world, usually made from grain fermentation. Sorghum has become the first raw material for liquor brewing due to its high starch and low protein and fat properties, and most famous liquors also use sorghum as the raw material for brewing. [0003] There are thousands of sorghum varieties at home and abroad, but not all sorghum varieties are suitable for winemaking. Liquor brewing is selective to sorghum varieties, and the types and standards of sorghum required by different flavor types and different brewing processes are also different. Research on how to quickly select sorghum varieties suitable for brewing by wine enterprises according to their own character...

Claims

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Application Information

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IPC IPC(8): G01N33/14
CPCG01N33/146
Inventor 万贤平杨生智姚贤泽程祥陈前锦李长军曹亚龙刘源才杨强尚宁
Owner JING BRAND
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