“Qingke” liquor is the flagship alcoholic beverage among Tibetans. It is made from “Qingke”-highland barley.  According to the Tibetan legend, highland barley is a gift of God.  It is the major grain grown in Qinghai-Tibetan Plateau with high altitude and low oxygen air. The Tibetans use the grain to make “Zanba”, “Qingke” wine and “Qingke” liquor. “Qingke” wine, “Qingke” liquor and milk tea are frequently used to host guests.  The manufacturing of “Qingke” liquor employs a spontaneous solid-state fermentation process, which includes starter (Qu) making and alcoholic fermentation in pits. The starter is made from a mixture of highland barley, peas, and water. This mixture is then cultivated for about 25 days to allow the growth of crude microorganisms for fermentation. The fermentation process is conducted in<br/>a cubic pit underneath the ground. Four steps of fermentations are typically used to make full use of the starch in the barley. After the fermentation and distillation, the liquor is distilled and aged in in sealed jars for at least one year before blending and bottling. Gas chromatography/olfactometry-mass spectrometry identified the key odor-active compounds as acetaldehyde, ethyl acetate, ethyl butanoate, isoamyl acetate, ethyl pentanoate, ethyl hexaonate, ethyl oactanoate, furfural, benzaldehyde, and phenylethyl alcohol. However, the flavor perception was quite unique when the liquor was appreciated together with the local Tibetan people. The key elements of Tibetan “Qingke” liquor are beyond the chemical compounds identified by GC/O.<br/>

The soul of “Qingke” liquor from Tibet

255th National Meeting (2018)

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