高浓麦汁中添加红枣汁对酵母发酵性能及啤酒风味的影响

该实验研究了红枣汁不同添加量（10%、15%、20%、25%、30%、35%）对啤酒高浓酿造中酵母发酵性能及风味物质的影响。结果表明，红枣汁的添加能显著提高酵母的发酵性能，发酵过程中红枣汁添加组总CO2质量损失均高于对照组，发酵结束后乙醇产量显著增加（P＜0.05），其中，30%红枣汁添加量促发酵效果最好，发酵度为88.18%，酒精度为11.30%vol，与对照组相比，分别提高了4.16%和4.63%。添加红枣汁可显著影响啤酒的色值：红枣汁添加比例越高，啤酒L*值越低，a*值与b*值越高，总色差（ΔE值）与对照组差异越大。与对照组相比，红枣汁的添加减少了高级醇的形成，显著降低了啤酒的醇酯比。

Effects of jujube juice supplementation in high gravity wort on yeast fermentation performance and beer flavor

The effects of different jujube juice supplementation(10%,15%,20%,25%,30%and 35%)on yeast fermentation performance during beer high gravity brewing and flavor substance were studied.The results showed that jujube juice supplementation could improve the fermentation performance of yeast.During the fermentation,the CO2 mass loss of each jujube juice supplementation group was higher than that of control,and the ethanol production significantly increased after fermentation(P<0.05).Among them,jujube juice supplementations 30%exhibited the optimal effect in promoting fermentation,and the fermentation degree and ethanol production was 88.18%and 11.30%vol,which increased by 4.16%and 4.63%,respectively,compared with the control group.The jujube juice supplementation could significantly affect the color value of beer,and the jujube juice supplementation was higher,the L*value was lower,the a*and b*value were higher,and the color difference(ΔE value)with the control group was greater.Compared with the control group,the supplementation of jujube juice reduced the formation of higher alcohols and significantly reduced the alcohol to ester ratio of beer.