Screening Of Specific Rice For Brewing Beer

Fifteen existing staple rice varieties/hybrids were studied on their brewing economic value, brewing quality characters, brewing technological parameters and the relationship among those factors by way of the variety comparison and the small-scale fermenting experiments for beer brewing .The results showed as fellows:1 There were significant differences between the brewing economic value and the brewing quality characters among the varieties or combinations. The comprehensive economic technique indexes of all the tested materials were better than that of Wuyujing No.3(CK). The brewing quality characters of hybrid rice combinations were significantly better than that of the inbred rice varieties, including head rice percentage, length /width ratio, and chalky area.2 There existed influences on word quality and beer quality parameters in all the materials. The late rice had the best tasty quality, following the medium rice and early rice . But there were still some differences between the materials. The content of a -amino nitrogen( a -AN) and total soluble nitrogen of medium and late hybrid rice combinations and early rice varieties were significantly higher than that of the CK. The contents of biacetyl and muddy degree of all the materials were over the standards of GB4927.3 There were significant differences in brewing property among the varieties/ combinations. The material extracting rate (MER ) ranged from 60% to 80% to most of the varieties, much lower than that of the CK. The MET of the rices with short grains was higher than that of the slender ones. The MET was higher in rices with higher amylose content (AC), more productive panicles and lower plant height. The a -AN and the word concentrations had significant positive correlation to the MET.4 The a -AN and malt juice concentrations in word had significant effects on beer maturity , but no effects on the appearance quality and tasty quality of beer. The AC, gelatinisation temperature(GT) and protein content of rice had close relation with the content of a -AN in word. The content of biacetyl was affected by fermenting degree in fermentative liquid, The muddy degree had not obvious relation with the word quality.5 There were correlations between the major brewing quality characters and the economic characters on grain yield in all materials. The agronomic characters had great effect on rice chalky area which had significant positive correlation with panicle length, grains per panicle and 1000-grain weight, but had negative correlation with panicles per plant. The protein content of rice had significant positive correlation with panicle length and 1000-grain weigh. Therefore there had some correlations between yield characters and brewing quality characters. Development of specific rice forbrewing beer is possible based on the trait relativity between the agronomic and economic characters in rice and the beer brewing requirements in brewing fine quality beer.