啤酒酵母絮凝影响因素及改善途径的研究概况

啤酒酵母的絮凝性对啤酒生产具有重要意义,不仅影响啤酒的发酵过程也会影响啤酒口感和风味。对啤酒酵母絮凝的国内外最新研究进展和成果进行综述,包括絮凝机理假说,影响絮凝因素,酵母絮凝对啤酒品质和风味影响,改善絮凝途径,期望解决实际啤酒工业生产中酵母异常絮凝出现的一系列问题。

Research on Influencing Factors and Improving Ways of Beer Yeast Flocculation

The flocculation of beer yeast is of great significance to beer production. It not only affects the fermentation process of beer, but also affects the taste and flavor of beer. The latest research progress of beer yeast flocculation at home and abroad was reviewed, including the hypothesis of flocculation mechanism, the factors affecting flocculation, the effect on beer quality and flavor, and the ways to improve flocculation. It was hoped that a series of problems arising from abnormal flocculation of yeast in actual beer industry could be solved.