Studies on the possibility of whiskey production fromroasted barley tea residue

• Main Authors: Chia-Ching Lin, 林佳菁
• Other Authors: Prof. Kow-Jen Duan
• Format: Others
• Language: zh-TW
• Published: 2010
• Online Access: http://ndltd.ncl.edu.tw/handle/66955080249522532632

碩士 === 大同大學 === 生物工程學系(所) === 98 === Roasted barley tea is popular in Taiwan. Residue of the roasted barley served as animal feed at present. Most of the nutrient ingredients of roasted barley residue were not changed from their original barley grain. The present study intended to investigate the possibility of making whiskey using roasted barley as raw material. The flavors after distillation was analyzed by GC-MS and was compared with those from the whiskey traditionally using work as raw materials. The roasted barley residue was blended with water and hydrolyzed by alpha-amylase, glucoamylase and protease. The resulted hydrolyzate was fermented with commercial active dry yeasts and then distilled to a distillate with alcohol of 50 % (v/v). The concentration of ethyl acetate the major component associated with the ester flavor, it was in the range of 620~930 ppm (based on the volume of pure ethanol). N-propanol, iso-butanol and isoamyl alcohol were the major higher alcohols, and the total higher alcohol concentration was in the range of 2400~4200 ppm as converted to 100 % alcohol of the distillate. The acetate concentration was higher from the raw material of wort. However, the higher alcohol concentrations were higher from the roasted barley residue. The flavors also varied with different strain of active dry yeast.