Where is the best green wine to drink? Analysis of the suitability of the green wine brewing in the samples of the different production areas.

The grain crop, also known as bare barley for the undergraduate barley genus, is a unique cold-tolerant crop in the plateau area, which is mainly distributed in Tibet, Qinghai and other places in Sichuan, Yunnan, Gansu, Heilongjiang and other placesGreen grass has rich nutritional value and outstanding role in medical and health careThe average total starch content of the green grass of different varieties of the Qinghai-Tibet Plateau region was the highest valueXu Fei and others studied the species of green grass in the northwest region and measured the highest average of its total starch contentThe average change in cyan protein content was - higher than any cereal crop other than oats and wheatIn addition to the green grass is also rich in beta glucan (-)The people of Sichuan and Tibet often use the green grass for the making of pasta such as noodles and sashimi, which is also used to make green wineAt present, most areas of qingyu wine is still for the workshop-style production by funds, personnel, production process and production management restrictions make the quality of qingyu wine body is not good and bad can not go to industrialization, intensive, large-scale productionSecond, the national standard for the brewing of qingyu wine has not yet been established only - "geographical indication products mutual green wine" has not yet appeared in all the relevant standards of all the products of the green wine which makes the quality of qingyu wine can not be guaranteedThe quality and type difference of the raw materials of qingyu influence the quality and style of the wine to some extentAlthough the previous people have measured the samples of green grass in Tibet, Gansu, Qinghai and other regions, but mainly for its physical properties and nutritional value of the study did not focus on the applicability of its brewing analysisThe variety of varieties of green grass varieties and quality differences are greater Not all raw materials are applicable to the brewing of green wine and china has not yet established the selection criteria of green grass raw materials - "Naked barley" also only on the green grass moisture, weight and other indicators set quality requirements do not limit the total starch, protein, glucose and other components indicatorsIn this study, the raw material composition content of protein, straight chain starch, branch chain starch, total starch and beta glucan was analyzed and studied on the commonality and difference of the raw material composition of qingyu in different production areas in Tibet, Sichuan, Gansu and HeilongjiangAt the same time, by reference to China's beer, liquor and other brewing raw materials standards of the protein, straight chain starch, branch chain starch and total starch content of the experimental results of beer barley, sorghum, rice and other liquor brewing raw materials to analyze the characteristics of qingyu raw materials and its brewing applicability for the construction of China's qingyu wine raw materials database to establish the national standard of qingyu wine brewing standard sage wine body quality provides an important theoretical basis and data supportMaterials and methods Materials and reagents Materials and reagents The samples of green grass raw materials involved in the study were provided by the Academy of Agricultural and Pastoral Sciences of the Tibet Autonomous Region, the Academy of Agricultural Sciences of Heilongjiang Province, the Institute of Agricultural Reclamation and Agricultural Research of Gansu Province, and the Crop Research Institute of the Sichuan Academy of Agricultural Sciences, and the raw materials for brewing raw materials of sorghum, rice seeds, rice seeds, wheat and corn white wine were provided by several large liquor enterprises throughout the country, sodium rosacerate, potassium ferrous cyanide、、、 dimethyl amphetamine national pharmaceutical group chemical reagents Co., Ltd.; glucose, alpha amylase, Beijing Boxstar Biotechnology Co., Ltd.; concentrated sulfuric acid, ether, aqueous ethanol Beijing Chemical Plant; hydrochloric acid, methyl red cyanchemical Chemical Co., LtdAll reagents are analytically pure Instruments and Equipment Precision Balance Shanghai Minqiao Precision Science Instrument Factory; ULTRAVIOLET Photophotometer Company; Kaishi Nitrogen Meter Company; Refrigeration Centrifuge Instrument Factory; Shredder, Electric Hot Climate Wind Drying Tank Shanghai Heng Technology Co., Ltd Methods The method of determining the total starch content of raw grain by reference to the national standard - "Grain and oil inspection starch content determination in grain and oil" enzyme solution The determination method of the starch content of the raw grain straight branch chain is the ratio of straight chain starch to total starch content in the reference kit using the direct chain starch kit method The ratio is multiplied by the total starch determination result (see method) to obtain the straight chain starch content () The content of branch chain starch is the difference between total starch and straight chain starch content The method of determining the protein of raw grain refers to the "The determination of protein in food" Kaishi nitrogen determination method The method of determining the content of beta glucan content of raw grain seispheas was determined by reference to the enzyme-colormethodization of the "Measurement of the content of beta glucan content in grains and their products" Data processing methods use and to process and chart the original data, and the data is analyzed for a significant amount of time Results and analysis The commonity and difference of the raw ingredients of green grass in different production areas were compared with the proportion and mean content of the raw materials of green grass raw materials, protein, total starch (including straight-chain starch and branch-chain starch), beta glucan and other raw materials Analysis of the proportion of the composition of the raw material composition of qingyu in different production areas The map shows the proportion of the ingredients of the raw materials of qingyu in different production areas to the pie chart of the Tibetan production area, the map for the Sichuan region, the map of Gansu production area and the map of Heilongjiang region As shown in Tibet, Sichuan, Gansu, Heilongjiang, the composition of the raw material composition and proportion of the situation is basically the same The proportion of total starch in each production area was the highest mean, in which each production area showed the phenomenon of branching chain starch content higher than the straight chain starch to reach the total starch content of the total starch, followed by the protein and moisture content of the mean is respectively, the proportion of polysaccharides in each production area are the minimum mean The results of the above total starch, protein and glucan studies are basically consistent with previous studies
The difference of the content content of the raw material content of the green grass in different production areas is compared with the content of the raw material content of the green grass in different production areas Table Comparison units of ingredient content of green grass in different production areas: (quality score) Note: Multiple comparisons using the method of multiple columns of different lowercase letters indicate significant differences between groups () the differences between groups in the same column of different uppercase letters representing significant differences between groups () The comparison of the protein content of the raw materials of the different production areas is shown by the table that the range of protein content of the different production areas is basically the same, the lowest protein content of Heilongjiang region is significant difference with the Gansu production area;
The comparison of the starch content of green grass in different producing areas is basically the same in the table, and the highest average of total starch in Heilongjiang producing areas was significantly different from that of Tibet and Sichuan, and the average of Gansu production areas was significantly different from that of Tibet and Sichuan, and the lowest average of Gansu producing areas was significantdifference with those in Tibet and Sichuan, and the total starch minimum () and maximum () were found in Sichuan However, there are significant differences between branch-chain starch and straight-chain starch in different regions Comparing the starch content of the direct chain with the branch chain starch content, the maximum average content of the branch chain starch content in Sichuan production area was the maximum and the tibetan and Gansu production areas showed a significant difference; From the direct chain and branch chain starch ratio, the ratio of branch chain starch in Sichuan region reached:
Comparison of the glucan content of the raw materials of green grass in different producing areas shows that the content of the conosis glucosalated content in different producing areas is basically the same Among them, the highest average content of glucan content in Gansu region, the lowest average content of glucan content in Heilongjiang region, and the minimum and maximum value of glucolyse content in Sichuan region The analysis and study of the applicability of the raw materials of green grass in different producing areas Research the results of protein and starch content determination of the raw materials of green grass in different producing areas and the results of the determination of liquor brewing raw materials such as sorghum, rice, rice, wheat, corn and so on were compared with the results and then compared with some raw grain standards to explore the commonality, brewing characteristics and brewing applicability between green grass and raw grain The results of the comparison of protein and starch content range of different liquor raw materials can be found in the table of quality requirements for some raw grain physical and chemical indicators The comparative starch content between the raw materials of qingyu and liquor in different producing areas is the main factor influencing the wine-producing rate of raw grain From the point of view of winemaking, the higher the raw material of the branch chain starch, the more easy to paste the reduction of the difficulty of microbial utilization is conducive to fermentation of raw incense Table Comparison units of the composition content of different liquor raw materials: Table part of the brewing raw grain ingredients quality requirements Unit: Note: "for the quality requirements of this indicator are not covered; Comparing the results of the determination of green grass in different producing areas with the table, it can be seen that the total starch content of green grass is higher than that of sorghum, corn and wheat, which is more obvious than the high total starch advantage of Heilongjiang and Tibet producing areas, and the direct chain starch (mean) of green grass is higher than the content of rice and sorghum, wheat and corn The advantage of low straight chain starch is obvious lying in Gansu region, direct chain starch (mean) is higher than rice, rice and sorghum with wheat and corn content, and the content of green grass branch chain starch (mean) is quite comparable to that of sorghum, rice, wheat and corn content is quite higher than that of Sichuan and Heilongjiang region The results show that the total starch and branch chain starch content of Qingyu in Heilongjiang, Sichuan and Tibet produced areas is high and the raw grain content of sorghum, wheat and corn is quite easier to paste from the brewing point of view, and the wine shows a certain advantage of green wine brewing;
Comparing the protein content between the raw materials of qingyu and liquor in different producing areas also requires that the protein content of the appropriate and appropriate amount of protein content is necessary to ensure the life activities of microorganisms, but excessive also causes the increase of certain fermentation by-products to bring evil odors to the wine body affect the quality of products Comparing the results of the determination of green grass in different producing areas with the table, it is clear that the protein (mean) of the raw material of the green grass is comparable to the raw material content of liquor The results show that the high content of green grass protein in Gansu region is more likely to produce bad flavor from the brewing point of view and the applicability of wine quality is lower than that of Heilongjiang, Sichuan and Tibet Comparative analysis of the suitability of the raw materials brewing in different producing areas Analysis table results can be found that the raw grain with high applicability of brewing its water requirements are generally higher than the direct chain starch requirements are generally lower, and the protein requirement content is about ——。 Although the content of branch chain starch and glucan content is not required, but the high lyucalong content will cause the higher viscosity of glycosatomic liquid is not conducive to the filtering link of the impact of production efficiency The above results show that the highest branch chain starch content of green grass in Heilongjiang region accounted for the highest protein content of the lowest glucan content of the lowest brewing applicability, Tibet and Sichuan region, the total starch content of green grass and glucosacite content of the highest applicability of green wine brewing, Gansu region water, total starch and branch chain starch content are the lowest protein and glucan content Discussion In this study, the raw material composition of the samples of the green grass in the qingyu regions of Tibet, Sichuan, Gansu and Heilongjiang was determined and the content of the raw material composition of the green grass was compared Then, combined with the raw material composition of different liquors and the quality requirements in their related standards, the applicability of the green wine brewing in different production areas was compared and analyzed The results of the comprehensive study are as follows: () The composition and proportion of the raw material composition of the green grass in The Regions of Tibet, Sichuan, Gansu and Heilongjiang showed the same trend, followed by the lowest proportion of protein and water glucans The proportion of branch chain starch in different production intervals showed significant differences in the proportion of Sichuan-produced region stake chain starch accounted for the largest proportion of branch chain starch in Gansu region, the content difference between the two significantly () The results of the analysis of the suitability of the raw materials brewing of green grass in Tibet, Sichuan, Gansu and Heilongjiang regions show that the total starch content of qingyu raw materials in Tibet, Sichuan and Heilongjiang regions is relatively large and the protein and glutarate content is relatively low for the brewing of qingyu wine; 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