CAJ | 학술논문

利用高效液相色谱法分析啤酒在发酵过程中甘油的变化情况，发现甘油的含量随发酵时间而升高，且达到一定峰值后会略有降低，逐渐趋于稳定。还发现甘油含量的多少与酵母接种量有直接关系。通过样品结果测定比较发现，本公司啤酒中甘油含量略高于其他公司啤酒样品。通过品评，感官评价其抗氧化的作用。同时对酒精生产酵母的甘油生成关系进行比较，以期获取甘油生成的共性关系。
이용고효액상색보법분석비주재발효과정중감유적변화정황，발현감유적함량수발효시간이승고，차체도일정봉치후회략유강저，축점추우은정。환발현감유함량적다소여효모접충량유직접관계。통과양품결과측정비교발현，본공사비주중감유함량략고우기타공사비주양품。통과품평，감관평개기항양화적작용。동시대주정생산효모적감유생성관계진행비교，이기획취감유생성적공성관계。
In this study, the change of glycerol content in beer brewing was analyzed by HPLC. It was suggested that, glycerol content in-creased with the fermentation, and it gradually kept stable as it reached a certain peak value. Besides, it was found that glycerol content was di-rectly related to yeast inoculating quantity. Compared to other beer samples made by other breweries, beer made in Yanjing Beer Group had slightly higher glycerol content. In addition, the antioxidant effects of glycerol were assessed by tasting and sensory evaluation. Meanwhile, the relations between beer barm and glycerol generation were discussed.