啤酒中的铁离子

铁离子可促进酵母生长发育;又可引起啤酒混浊、产生金属味,降低啤酒质量.啤酒中的铁离子主要来源于原辅材料、设备管件及酿造用水等.铁离子在酿造过程易发生氧化还原、催化和络合反应,对麦汁糖化、发酵及成品啤酒质量产生影响.控制铁离子含量的方法有:控制原辅料及所用水的铁离子含量;适当提高糖化醪液的pH值;选用优良、强壮的酵母种;选用含铁较少的硅藻土助滤剂;选用耐酸不锈钢容器和管道,并作好防腐措施.(孙悟)

Iron Ions in Beer

Iron ions could advance yeast growth and may cause beer turbidity and produce metal taste which deteriorated beer quality on the other hand.Iron ions in beer mainly came from raw materials,equipment pipelines and beer-making water etc.Iron ions in beer-brewing easily occurred oxidation reduction,catalytic reaction and complexing reaction,which had adverse effects on wort saccharification,wort fermentation,and beer quality.The methods to control iron ions content covered the following: control iron ions content in raw materials and production water,proper enhance of pH value of saccharifying mash solution,selection of good and strong yeast species,selection of supercell containing lower iron ions,and selection of acid-resistant stainless containers and pipelines and anti-corrosion measures operated beforehand.