CAJ | 학술논문

在酒花麦汁中添加相当于锌离子浓度为0.0,0.2,0.4,0.8和1.6mg/L的硫酸锌,培养啤酒酵母.培养酵母洗涤、过滤,以5.00×106cfu/mL的细胞浓度添加到啤酒中,充分混匀,于40℃贮存.测定第1、3、5、7、9、11、13天酒中的活酵母数、蛋白质、α-氨基氮、总氮与氨基酸含量,确定添加锌离子对啤酒酵母自溶的的影响.研究结果表明:贮存24h后,添加0.4mg/L锌离子培养的存活酵母数最多,为5.26×105cfu/mL;啤酒中蛋白质含量随贮存时间呈先升高后降低的趋势,而α-氨基氮、总氮和游离氨基酸含量呈先升高后稳定或略有降低的趋势.与添加0.2、0.4mg/L锌离子培养酵母相比,添加0.8、1.6mg/L锌离子培养的酵母使啤酒中α-氨基氮含量提前2天有明显变化趋势.在第1~7天,添加0.0、0.8、1.6mg/L锌离子培养酵母中啤酒游离氨基酸含量明显高于添加0.2、0.4mg/L锌离子培养酵母.由此推断生产含酵母啤酒时添加0.2~0.4mg/L锌离子于麦汁可推迟啤酒酵母自溶.
재주화맥즙중첨가상당우자리자농도위0.0,0.2,0.4,0.8화1.6mg/L적류산자,배양비주효모.배양효모세조、과려,이5.00×106cfu/mL적세포농도첨가도비주중,충분혼균,우40℃저존.측정제1、3、5、7、9、11、13천주중적활효모수、단백질、α-안기담、총담여안기산함량,학정첨가자리자대비주효모자용적적영향.연구결과표명:저존24h후,첨가0.4mg/L자리자배양적존활효모수최다,위5.26×105cfu/mL;비주중단백질함량수저존시간정선승고후강저적추세,이α-안기담、총담화유리안기산함량정선승고후은정혹략유강저적추세.여첨가0.2、0.4mg/L자리자배양효모상비,첨가0.8、1.6mg/L자리자배양적효모사비주중α-안기담함량제전2천유명현변화추세.재제1~7천,첨가0.0、0.8、1.6mg/L자리자배양효모중비주유리안기산함량명현고우첨가0.2、0.4mg/L자리자배양효모.유차추단생산함효모비주시첨가0.2~0.4mg/L자리자우맥즙가추지비주효모자용.
Zinc sulphate solution was added to wort containing hop for cultivating Saccharomyces cerevisiae, which was respectively equivalent to zinc ion content of 0.0, 0.2, 0.4, 0.8 and 1.6 mg/L. Cultivated Saccharomyces cerevisiae was washed, filtered and added to beer in the cell concentration of 5.00×106cfu/mL, then beer was full mixed and stored at 40℃ . Viable yeast cells,the content of α-AN, protein, total nitrogen and amino acids of beer were determined on the 1st, 3rd, 5th, 7th, 9th, 11th and 13th day, in order to make sure the appropriate zinc ion content of decreasing yeast autolysis. It was found that the number of viable yeast cells with adding zinc ion of 0.4 mg/L had the largest after 24h, which was 5.26×105cfu/mL. The content of protein in beer showed a trend of descending after ascending with storage-time going on, while the content of α-AN, total nitrogen and amino acids increased at first and then kept stable or decreased lightly. Compared to adding 0.2 and 0.4mg/L zinc ion for cultivating yeast, the α -AN content with adding 0.8 and 1.6 mg/L zinc ion in beer changed two days obviously in advance. On the 1st to 7th day, the amino acids content with adding 0.8 and 1.6 mg/L zinc ion in beer was apparently higher than that with adding 0.2 and 0.4mg/L zinc ion. Therefore, adding 0.2 and 0.4 mg/L zinc ion to wort could delay beer yeast autolysis when producing beer containing yeast.