不同酿酒酵母对啤酒酿造过程中反-2-壬烯醛的影响

从不同生产用酵母菌泥中分离筛选出3株工业酿酒酵母，编号分别为A、B、C、D。以酿酒酵母C为对照，利用顶空固相微萃取结合气质联用（HS-SPME-GC/MS）法，研究不同酵母在啤酒酿造过程中反-2-壬烯醛（T2N）含量的变化。结果表明，不同发酵液中T2N含量差异显著（P＜0.05），A、B、C、D酵母菌发酵液中T2N含量分别为13.63 μg/L、9.12 μg/L、10.93 μg/L、7.63 μg/L。4株菌的成品酒中T2N含量均较发酵液高，监测D菌啤酒酿造过程中T2N含量变化结果显示：冷麦汁中T2N含量最高为25.93 μg/L，发酵过程中T2N含量相对最低为6.96 μg/L，冷贮和成品阶段T2N含量有所增加，分别达到9.27 μg/L和11.36 μg/L，但与冷麦汁相比低很多。

Effect of different Saccharomyces cerevisiae on trans-2-nonenal in beer brewing process

Three strains of industrial Saccharomyces cerevisiae were isolated and screened from different yeast mud used for production, and numbered A, B, C, D. Using S. cerevisiae C as the control, the changes of trans-2-nonenal (T2N) contents in beer fermented by different yeasts during brewing process were researched by headspace solid-phase microextraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS). The results showed that the difference of T2N content in different fermentation broth was significant (P＜0.05). The T2N contents in the yeast A, B, C, D fermentation broth were 13.63 μg/L, 9.12 μg/L, 10.93 μg/L and 7.63 μg/L, respectively. T2N contents in the beer fermented by four yeast strains were higher than that in the fermented broth. The T2N contents changes in the yeast D beer brewing process showed that T2N content in cold wort was the highest of 25.93 μg/L, and was relatively lowest of 6.96 μg/L in the fermentation process, then the T2N contents increased in the cold storage and the finished product stage, up to 9.27 μg/L and 11.36 μg/L, respectively, but much lower than that of the cold wort.