CAJ | 학술논문

挥发性酯类可以给啤酒带来水果香味，是啤酒中一类重要的风味活性物质。如今，使用大型锥形罐进行高浓酿造日益兴盛，但容易引起发酵体系酯类不平衡，使啤酒品质下降。目前，在麦汁充氧、麦汁组成、发酵罐设计等关键因素对酯类形成的影响方面，取得了一定的研究进展。啤酒厂可通过优化这些因素，在实际操作中有目的地调控酯类的形成，控制成品啤酒的风味。综述了啤酒生产过程中有关酯类形成的生化反应的相关研究，并讨论了啤酒生产过程控制酯类形成的调节措施。
휘발성지류가이급비주대래수과향미，시비주중일류중요적풍미활성물질。여금，사용대형추형관진행고농양조일익흥성，단용역인기발효체계지류불평형，사비주품질하강。목전，재맥즙충양、맥즙조성、발효관설계등관건인소대지류형성적영향방면，취득료일정적연구진전。비주엄가통과우화저사인소，재실제조작중유목적지조공지류적형성，공제성품비주적풍미。종술료비주생산과정중유관지류형성적생화반응적상관연구，병토론료비주생산과정공제지류형성적조절조시。
Volatile esters, an important group of flavoring compounds in beer, are responsible for fruity aroma of beer. At present, high gravity fermentation, usually performed in lager vertical cylindroconical tanks, may easily cause the unbalance among esters and further deteriorate beer quality. A number of factors influencing ester formation have already been investigated including wort composition, aeration and fermentor design etc. and some accomplishments have been achieved. The opitmization of these factors in breweries could effectively realize scientific control of esters formation and beer flavor. In this paper, the relative research on biochemical reactions in the formation process of esters in beer production was reviewed and esters controlling measures were discussed.