| 主要啤酒老化物质的来源与控制 |
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| 引用本文： | 吴永阳.主要啤酒老化物质的来源与控制[J].酿酒,2003,30(5):42-44. |
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| 作者姓名： | 吴永阳 |
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| 作者单位： | 深圳金威啤酒有限公司,广东,深圳,518019 |
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| 摘 要： | 综述了主要啤酒风味老化物质是5-羟甲基糠醛(5-HMF)与反-2-任烯醛的来源、检测方法．以及啤酒生产过程中控制其含量的措施。
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| 关 键 词： | 啤酒 老化物质 5-羟甲基糠醛 反-2-任烯醛 来源 检测方法 质量控制 |
| 文章编号： | 1002-8110(2003)05-0042-03 |
| 修稿时间： | 2003年7月24日 |
The origin and control of main beer staling substances |
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| WU Yong - yang.The origin and control of main beer staling substances[J].Liquor Making,2003,30(5):42-44. |
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| Authors: | WU Yong - yang |
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| Abstract: | There are a lot of substances which have bad effects on beer flavour and flavour stability , and roost important and typical staling substances are trans - 2 - nonenal and 5 - hydroxymethyl furfural (5-HMF) . A correlation exists between the organoleptically determined degree of staling flavor in beer and 5 - HMF , as well as trans - 2 - nonenal . This suggests that controlling 5-HMF and trans - 2 - nonenal formation during brewing might provide useful clues for improving the flavor stability of beer . Various experimentB performed to control the levels of 5 - HMF and trans-2 - nonenal show that active oxygen and low pH in a finished beer enhance the formation 5 - HMF and trans -2 - nonenal during storing . |
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| Keywords: | Beer staling 5- hydroxymethyl frufural(5- HMF) Trans-2-nonenal |
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