酵母对啤酒风味物质影响的分析研究

本文结合生产,较全面的分析研究了酵母对啤酒风味物质的影响,包括酵母代数、批次、品种、接种量、扩培条件、凝聚性及发酵条件等分析结果表明,接种量对啤酒风味的影响不显著;酵母代数、批次、品种及凝聚性等对啤酒风味物质的影响较为显著,其中对乙醛风味的影响最为显著酵母的品种直接决定了产品的风味特征优化酵母的扩培条件及添加硫酸锌有利于酵母性能的稳定及啤酒风味品质的提升。

Study of The Yeast Effects on Beer Volatile Components

Effects of yeast-related factors such as yeast generation, batch, yeast species, pitching rate, propagation , flocculation and fermentation conditions on beer volatile components were studied under production scale fermentation. The results showed that the pitching rate didn＇t have significant effect on volatile components, but yeast generation, batch, yeast species and flocculation have significant effect on volatile components, especially for acetaldehyde. Different yeast species have different volatile components, so we could choose appropriate yeast strain according to their special volatile components.Optimization yeast propagation condition and using zinc sulfate in yeast propagation are benefit to yeast performance and the quantities of beer volatile components.