| 降低高浓啤酒发酵中高级醇含量的研究 |
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| 引用本文： | 杨小兰,罗正明,胡仕屏,杨 磊,王旭苹.降低高浓啤酒发酵中高级醇含量的研究[J].食品科学,2011,32(9):188-192. |
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| 作者姓名： | 杨小兰 罗正明 胡仕屏 杨 磊 王旭苹 |
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| 作者单位： | 1.山西大学生命科学学院
2.深圳出入境检验检疫局 |
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| 基金项目： | 山西省科技攻关项目(20090321097)；山西省高等学校高新技术产业化项目(20080005) |
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| 摘 要： | 为降低高浓啤酒发酵中高级醇的生成量，研究18°Bx麦汁啤酒酿造过程中的加糖浆方式、酵母接种量和麦汁中α-氨基氮含量对啤酒高级醇生成量的影响。结果表明：18°Bx麦汁发酵高级醇生成量显著高于12°Bx麦汁；分两次加入制备18°Bx麦汁所需的糖浆量、控制18°Bx麦汁的酵母细胞接种量为3×107个/mL以及麦汁中α-氨基氮含量为230mg/L麦汁时，均有利于降低18°Bx高浓啤酒发酵过程中高级醇的生成量。
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| 关 键 词： | 高浓度酿造 高级醇 接种量 麦芽糖浆 α-氨基氮 |
Reducing Total Higher Alcohol Content in High Gravity Fermentation of Beer |
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| YANG Xiao-lan,LUO Zheng-ming,HU Shi-ping,YANG Lei,WANG Xu-ping.Reducing Total Higher Alcohol Content in High Gravity Fermentation of Beer[J].Food Science,2011,32(9):188-192. |
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| Authors: | YANG Xiao-lan LUO Zheng-ming HU Shi-ping YANG Lei WANG Xu-ping |
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| Affiliation: | 1. College of Life Science, Shanxi University, Taiyuan 030006, China；
2. Shenzhen Entry-Exit Inspection and Quarantine Bureau, Shenzhen 518045, China |
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| Abstract: | In order to reduce the total content of higher alcohols in the high gravity fermentation of beer, the effects of process conditions including sugar addition, inoculation quantity and the content of α-amino nitrogen in wort on the production of higher alcohols during the fermentation of 18°Bx wort were investigated. The results showed that the production of higher alcohols in 18°Bx wort was significantly higher when compared with 12°Bx wort. The production of higher alcohols in 18°Bx wort declined when the necessary quantity of syrup was divided and then added twice but not once, the inoculation quantity of yeast was controlled at 3 × 107 cells/mL and the content of α-amino nitrogen at 230 mg/L. |
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| Keywords: | high gravity brewing higher alcohols inoculation quantity malt syrup α-amino nitrogen |
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