啤酒酵母代谢副产物高级醇的影响因素研究进展

高级醇是啤酒酿造过程中产生的副产物的主要成分，是啤酒的主要香味和口味物质之一。高级醇的生成途径有降解代谢和合成代谢两种。适量的高级醇能赋予啤酒丰满的香味和口味，增加酒体的协调性，但过量存在也是啤酒异杂味的主要来源之一。高级醇含量超过100mg／L会使啤酒口味和受欢迎程度明显降低，啤酒中高级醇含量的标准值为：下面发酵啤酒60～90mg／L；上面发酵啤酒〈100mg／L。高级醇含量主要受酵母菌种、麦汁成分以及发酵工艺条件的影响．因此生产过程应控制好这几个因素。

Research Progress in Influencing Factors of Higher Alcohols-Metabolic By-product of Beer Yeast

Higher alcohols, as the main compositions of by-product in beer brewing, are the main flavoring substances for beer. The formation approaches of higher alcohols include degradation metabolism and anabolism. Adequate higher alcohols content could increase beer body harmony and perfect beer taste and aroma. However, excessive higher alcohols would cause off-flavor in beer. Higher alcohols content in excess of 100 mg/L will evidently spoil beer taste. The standard higher alcohols content for bottom fermentation beer and top fermentation beer are 60-90 mg/L and less than 100 mg/L respectively. Higher alcohols content is mainly influenced by yeast species, wort compositions, and fermentation technical conditions. Accordingly, the above factors should be under proper control in the production.