| 二氧化硫与啤酒抗氧化性 |
| |
| 引用本文： | 王德良,张五九,赵涤飞.二氧化硫与啤酒抗氧化性[J].酿酒,2003,30(1):31-34. |
| |
| 作者姓名： | 王德良 张五九 赵涤飞 |
| |
| 作者单位： | 1. 中国食品发酵工业研究所,北京,100027
2. 哈尔滨啤酒有限公司,黑龙江,哈尔滨,150030 |
| |
| 摘 要： | 论述了啤酒中二氧化硫的来源，酵母代谢形成二氧化硫的途径，发酵工艺条件对二氧化硫含量的影响，发酵过程产生的二氧化硫与人为添加的二氧化硫的差异性、二氧化硫与羰基化合物形成加成物的动力学模式、啤酒中二氧化硫含量变化以及影响因素。
|
| 关 键 词： | 二氧化硫 啤酒 抗氧化性 啤酒风味老化 |
| 文章编号： | 1002-8110(2003)01-0031-04 |
| 修稿时间： | 2002年10月10 |
The Study on Sulphur Dioxide and Ability of Beer to Antioxide |
| |
| WANG De-liang ,ZJANG Wu-jiu ,ZHAO Di-fei.The Study on Sulphur Dioxide and Ability of Beer to Antioxide[J].Liquor Making,2003,30(1):31-34. |
| |
| Authors: | WANG De-liang ZJANG Wu-jiu ZHAO Di-fei |
| |
| Affiliation: | WANG De-liang 1,ZJANG Wu-jiu 1,ZHAO Di-fei 2 |
| |
| Abstract: | This paper mainly concentrates on the following questions: The resources of sulphur dioxide;The effects of wort composition,fermentation conditions;and brewing yeast on the amount of sulphur dioxide;The excretion of sulfite during fermentation;The effect of natural versus exogenous sulfite;The pathway of sulfur dioxide synthesis;the formtion of carbonyls-sulfite adduct;The behavior of sulfites during storage of packaged beer |
| |
| Keywords: | Sulphur dioxide Stale flavor Antioxide Carbonyles-sulfite |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
