影响啤酒风味稳定性的物质及其控制

该文试论几种主要的羰基化合物的形成、变化和对啤酒风味的影响。经实验证明反－２－壬烯醛、呋喃醛、２－甲基醛等与老化味存在着直接关系。论述了氧在老化反应中所起的作用，以及提高啤酒的风味稳定性，应采取的工艺措施。

Substances Affecting the Beer's Flavor Stability and Their Control

This paper discussed the formation and transformation of several main carbonyl com- pouds and their influence to the beer's flavor. Experiments demonstrated that Anti-2- nonyl olefin aldehyde, furan aldehyde and 2-methyl aldehyde etc. had direct relation with aging flavor. Furthermore, this paper also discussed the effect of oxygen in aging reac- tion and the necessary technical ways which could improve the beer's flavor stability.