| 啤酒中脂肪酸氧化及其预防 |
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| 引用本文： | 王志坚.啤酒中脂肪酸氧化及其预防[J].酿酒科技,2006(3):70-71. |
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| 作者姓名： | 王志坚 |
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| 作者单位： | 河北钟楼集团邯郸啤酒有限公司,河北,邯郸,056001 |
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| 摘 要： | 啤酒中的脂肪酸主要来源于酿造原辅料，如大麦、大米、小麦、玉米、酒花等。在制麦、糖化、发酵、啤酒贮存等过程均会产生脂肪酸，并发生脂肪酸氧化，影响啤酒的风味。影响啤酒中脂肪酸氧化的主要因素有温度、光、氧气、金属离子及抗氧化剂。必须严格控制制麦、糖化、发酵、灌装、贮存等工序操作，防止脂肪酸氧化。（孙悟）
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| 关 键 词： | 啤酒 脂肪酸 氧化 预防措施 |
| 文章编号： | 1001-9286(2006)03-0070-02 |
| 收稿时间： | 2005-11-17 |
| 修稿时间： | 2005年11月17 |
The Oxidation of Fatty Acid in Beer & Its Prevention |
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| WANG Zhi-jian.The Oxidation of Fatty Acid in Beer & Its Prevention[J].Liquor-making Science & Technology,2006(3):70-71. |
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| Authors: | WANG Zhi-jian |
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| Affiliation: | Handan Beer Co. Ltd. of Zhonglou Group, Handan, Hebei 056001, China |
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| Abstract: | Fatty acid in beer mainly came from raw materials such as wheat, rice, barley, corn and hops etc. The oxidation of fatty acid was likely to happen in barley preparation, saccharification, fermentation, and beer storage etc., which would influence beer flavor. The main factors influencing the oxidation of fatty acid in beer included temperature, light, oxygen, metal ions and antioxidant. The procedures such as barley preparation, saccharification, fermentation, bottle filling, storage etc. must be under strict management to prevent the oxidation of fatty acid. |
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| Keywords: | beer fatty acid oxidation prevention measures |
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