黑青稞富含多种营养物质和生物活性成分，具有重要的研究意义和开发价值。该文探究了不同配比大麦芽与黑青稞麦芽（10:0、8:2、6:4、4:6、2:8、0:10 m/m）麦汁（HA、HB、HC、HD、HE、HF）中酵母的发酵特性及其啤酒的营养成分、品质和感官特性。结果表明：黑青稞麦芽的增加影响了酵母的发酵性能，其中显著降低了pH值、发酵度和乙醇产量（P<0.05）；随着黑青稞麦芽比例的增加，啤酒的β-葡聚糖、浊度、花色苷和色度显著增大（P<0.05），而HB啤酒中多酚含量最高105.31 mg/L；HD和HE啤酒的起泡性最好；HB、HC、HD和HE啤酒持泡性均较好；6组啤酒样品中共检出54种风味物质，黑青稞麦芽的添加导致啤酒中醇类物质的种类和含量有所减少，但增加了酯类物质的种类，HB和HC啤酒中酯类最多有32种；PCA分析显示各组风味成分呈现明显差异，表明黑青稞麦芽的添加可显著改变啤酒的风味组成；感官分析中HB和HC展现出较好评分。综合来看，黑青稞麦芽占比20%~40%（m/m）时，啤酒展现出较好的品质、风味和感官特性。

Black highland barley is rich in a variety of nutrients and bioactive ingredients, and hence of important research significance and development value. This work investigated the fermentation characteristics of yeast in the wort having different proportions of black barley malt and barley malt (10:0, 8:2, 6:4, 4:6, 2:8, and 0:10 m/m; referred to as HA, HB, HC, HD, HE and HF, respectively) and the nutritional composition, quality, and sensory characteristics of the resulting beer. The results indicated that the addition of black barley malt significantly decreased the pH value, fermentability, and ethanol yield (P<0.05) thereby affecting yeast fermentation performance. An increase in the proportion of black barley malt resulted in an increase, in the β-glucan and anthocyanin contents, turbidity, and chroma of the resulting beer while the polyphenol content increased up to 105.31 mg/L in HB beer sample. The HE and HD beer samples exhibited high foaming ability , while the HB, HC, HD, and HE beer samples demonstrated good foam retention capacity. A total of 54 types of flavor substances were detected from the six beer samples. The addition of black barley malt caused a reduction in the type and concentration of alcohols while increasing the ester compounds. Around 32 esters were identified in the HB and HC beer samples. PCA analysis revealed significant differences in the flavor components of the different samples indicating that the addition of black barley malt could significantly improve the flavor composition of beer. The HB and HC beer samples obtained higher scores in sensory analysis. In summary, addition of black barley malt at 20% to 40% (m/m), resulted in beer with excellent quality, flavor, and sensory characteristics.

国家自然科学基金青年科学基金项目（32001675）；四川省自然科学基金项目（23NSFSC1199）；西南民族大学引进人才科研启动金资助项目（RQD2021077）