酿酒科技
釀酒科技
양주과기
LIQUOR-MAKING SCIENCE & TECHNOLOGY
2015年
4期
7-12,19
,共7页
钟成%杨攀飞%刘伶普%郝俊光%贾士儒
鐘成%楊攀飛%劉伶普%郝俊光%賈士儒
종성%양반비%류령보%학준광%가사유
啤酒%发酵%工艺%风味%高级醇
啤酒%髮酵%工藝%風味%高級醇
비주%발효%공예%풍미%고급순
beer%fermentation%technology%flavor%higher alcohols
风味物质的含量决定啤酒的品质，其特征会直接决定啤酒口感和其市场竞争力。研究了麦汁浓度、主酵温度和接种量对啤酒中风味物质的影响。在不同的发酵条件下，以全麦芽为原料，经下面发酵生产啤酒。采用顶空气相色谱法检测啤酒中高级醇和酯类的浓度。研究发现麦汁浓度对高级醇和酯的影响最大，且提高麦汁浓度能够同时增大啤酒中高级醇和酯的含量，当麦汁浓度从11°P提高到15°P，乙酸乙酯的含量提高了34%。在相同接种量和麦汁浓度下，主酵温度越高，异戊醇含量越高，异丁醇的含量却有所降低。在较高的发酵温度下乙酸乙酯、辛酸乙酯和乙酸异戊酯的含量升高，但是己酸乙酯的含量变化无规律。研究结果显示接种量对醇和酯的影响都不显著。
風味物質的含量決定啤酒的品質，其特徵會直接決定啤酒口感和其市場競爭力。研究瞭麥汁濃度、主酵溫度和接種量對啤酒中風味物質的影響。在不同的髮酵條件下，以全麥芽為原料，經下麵髮酵生產啤酒。採用頂空氣相色譜法檢測啤酒中高級醇和酯類的濃度。研究髮現麥汁濃度對高級醇和酯的影響最大，且提高麥汁濃度能夠同時增大啤酒中高級醇和酯的含量，噹麥汁濃度從11°P提高到15°P，乙痠乙酯的含量提高瞭34%。在相同接種量和麥汁濃度下，主酵溫度越高，異戊醇含量越高，異丁醇的含量卻有所降低。在較高的髮酵溫度下乙痠乙酯、辛痠乙酯和乙痠異戊酯的含量升高，但是己痠乙酯的含量變化無規律。研究結果顯示接種量對醇和酯的影響都不顯著。
풍미물질적함량결정비주적품질，기특정회직접결정비주구감화기시장경쟁력。연구료맥즙농도、주효온도화접충량대비주중풍미물질적영향。재불동적발효조건하，이전맥아위원료，경하면발효생산비주。채용정공기상색보법검측비주중고급순화지류적농도。연구발현맥즙농도대고급순화지적영향최대，차제고맥즙농도능구동시증대비주중고급순화지적함량，당맥즙농도종11°P제고도15°P，을산을지적함량제고료34%。재상동접충량화맥즙농도하，주효온도월고，이무순함량월고，이정순적함량각유소강저。재교고적발효온도하을산을지、신산을지화을산이무지적함량승고，단시기산을지적함량변화무규률。연구결과현시접충량대순화지적영향도불현저。
The content of flavoring substances determines the quality of beer and the flavoring characteristics will directly determine the taste and market competitiveness of beer product. In this study, the effects of wort concentration, chief fermenting temperature and barm inoculating quantity on flavoring substances in beer were investigated. In the experiments, beer was produced with whole malt as raw materials by bottom fermentation under different fermenting conditions. The content of higher alcohols and esters were detected by HS-GC. The experimental re-sults suggested that wort concentration among the three factors had the greatest effects on higher alcohols & esters content. The enhance of wort concentration could increase both higher alcohols content and esters content at the same time. As wort concentration got enhanced from 11° P to 15° P, the content of ethyl caproate increased by 34%. Under the conditions of the same barm inoculating quantity and the same wort concentration, higher chief fermenting temperature might induce higher content of isoamylol but lower content of isobutanol. The content of ethyl acetate, ethyl caprylate and isoamyl acetate increased under high fermenting temperature conditions, however, there was no evident rules for the change of the content of ethyl hexamonate. Besides, the experimental results revealed that barm inoculating quantity had no significant effects on the content of higher alcohols and esters.
