1. Research on the Requirements of the Flavor Liquor Daqu for the Wheat Raw Material Quality
- Author
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Chaosu LI, Yong REN, Hanwen TONG, Yubin LIU, Xiaoli WU, Ming LI, Miao LIU, Jianmin ZHENG, Ge WU, Chunbao GAO, Dong LING, Qing TANG, Zhenggang ZHANG, and Yonglu TANG
- Subjects
wheat ,flavor daqu ,variety ,nitrogen application rate ,raw material quality ,Food processing and manufacture ,TP368-456 - Abstract
Wheat is the main component for producing the flavor liquor Daqu. It is essential to meet the raw material quality requirements for high-quality Daqu to breed special wheat varieties and simultaneously develop the supporting cultivation practices. From 2018 to 2020, a field experiment involving four representative wheat cultivars (Chuanmai 104, Mianmai 367, Xikemai 8, and Shumai 1671) and six nitrogen application rates (0, 45, 90, 135, 180, and 225 kg/hm2) in four different agro-ecological sites (Guanghan, Zitong, and Xichang in Sichuan Province, and Nanzhang in Hubei Province) in the upper and middle reaches of the Yangtze River basin was conducted. This study evaluated the main quality parameters of wheat raw materials and the quality of the flavor liquor Daqu. The results showed that, for most sensory and chemical parameters of Daqu, the main effects of year, location and variety, were all significant (P
- Published
- 2023
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