Production of grain whisky and ethanol from wheat, maize and other cereals
Production of grain whisky and ethanol from wheat, maize and other cereals
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DOI：
10.1002/j.2050-0416.2006.tb00737.x
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发表时间：
2006-01-01
影响因子：
2.6
通讯作者：
Brosnan, J. M.
中科院分区：
文献类型：
--
作者：
Agu, R. C.;Bringhurst, T. A.;Brosnan, J. M.
20年前，小麦取代玉米成为苏格兰谷物威士忌生产的主要谷物原料。然而，其他谷物也有可能用于谷物酿酒厂和乙醇生产。对小麦、玉米、高粱和小米特性的研究表明，它们在相当的氮水平下具有良好的谷物蒸馏和乙醇生产潜力，并且其生理加工特性在小麦或玉米可接受的范围内。低氮和高氮小麦的快速粘度分析（RVA）研究证实，除了影响酒精产量外，籽粒总氮含量对其加工特性也有很强的影响。相比之下，玉米、高粱和谷子的酒精产量潜力似乎在很大程度上不受籽粒氮水平的影响。该研究表明，虽然小麦有可能产生与以前与玉米相关的酒精含量相似的酒精含量，但使用小麦以外的谷物可能不会损害酒精产量或加工性能。如果小麦的经济可行性发生变化，这些可能是长期的替代方案。提取的谷物淀粉也显示出与原始谷物的显著差异，这对成功加工具有重要意义，无论是在谷物选择方面，还是在蒸煮和发酵性能方面。
Wheat replaced maize as the main cereal raw material for Scotch grain whisky production 20 years ago. However, other cereals might also have potential for use in grain distilleries and ethanol production. Studies of the properties of wheat, maize, sorghum and millet, showed that they had good potential for grain distilling and ethanol production at comparable nitrogen levels, and had physiological processing characteristics within the range accepted for wheat or maize. Rapid-Visco Analysis (RVA) studies of low and high nitrogen wheat confirmed that, as well as influencing the amount of alcohol produced, the total nitrogen content of the grain had a strong influence on its processing characteristics. In contrast, the alcohol yield potential of maize, sorghum and millet appeared to be largely unaffected by the grain nitrogen levels. The study shows that, while it is possible for wheat to produce similar alcohol levels to those previously associated with maize, cereals other than wheat can potentially be used without detriment to alcohol yield or processing performance. These could be possible long term alternatives, if the economic viability of wheat was to change. The extracted cereal starches also showed significant differences from the original cereals, which had important implications for successful processing, both in terms of cereal selection as well as cooking and fermentation performance.