Influence of Highland Barley Varieties on the Nutritional and Sensory Quality of Highland Barley Wine

The physicochemical, nutritional, flavor and sensory properties of seven highland barley varieties endemic to Tibet and highland barley wine from each of these varieties were determined, and based on them the correlation between highland barley varieties and highland barley wine quality was determined by canonical correspondence analysis (CCA) and principal component analysis (PCA). The results showed that the percentage of essential amino acids in high barley wine was higher than in highland barley. CCA showed that the total amino acids, γ-aminobutyric acid, β-dextran and total polyphenol in different varieties of highland barley were similar. The difference in nutritional composition among highland barley varieties was small, but it was increased due to microbial conversion of nutrients during wine brewing, making it possible to select a highland barley variety suitable for wine production. Through analysis of nutrients such as proteins, amino acids, γ-aminobutyric acid and total phenolics in highland barley and its wine, the variety ‘Zangqing 2000’ was found to be most suitable for wine production, followed by ‘Longzihei’, ‘Qianzhihei’ and ‘Zangqing 25’. Finally, based on multidimensional indicators of highland barley wine such as nutritional, flavor and sensory properties, ‘Zangqing 2000’ was considered as the best variety for wine production, followed by ‘Gouzhihei’, ‘Longzihei’ and ‘Zangqing 25’. This study will provide a basis for the development of highland barley wine.