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1967年在福冈大麦试验农场用富士二条“Fuji Nijo”同成城17“Seijo No.17”进行杂交,选育出了一个具有优良麦芽品质和酿酒特性以及早熟农艺特性的啤酒大麦品种。而后用系谱法选择和巩固这些品质。于1978年育成甘木二条“Amagi Nijo”新品种。小型的麦芽试验和酿造试验表明:新品种的浸出物量,最终发酵度和糖化能力均较高,发酵性也较好。与来自“Fuji Nijo”抗倒伏的突变种“Fuji NijoⅡ”比较,“AmagiNijo”的其它麦芽品质和试作啤酒的分析值
In 1967, a barley variety of barley with excellent malt quality and wine-making characteristics and early agronomic characteristics was bred in the Fukuoka barley experimental farm by crossing Fuji Nijo “Fuji Nijo” with Chengcheng 17 “Seijo No.17”. Then use genealogy to select and consolidate these qualities. In 1978 bred “sweet wood” two “Amagi Nijo” new varieties. Small-scale malt test and brewing test showed that: the new varieties of the amount of extract, the final degree of fermentation and saccharification ability are high, fermentability is better. Compared with the “Fuji Nijo II” mutant that is the lodging resistance of “Fuji Nijo”, the other malt qualities of “Amagi Nijo” and the analysis value of the draft beer