三种不同酵母对啤酒发酵及风味的影响

本实验采用Y1110、安琪、模式三种不同的啤酒酵母,在同种工艺条件下测定发酵过程中α-氨基氮(α-AN)、pH、双乙酰、高级醇等指标,并比较三种不同啤酒的风味物质含量。结果表明:Y1110增殖最快,α-AN和pH值下降最快,双乙酰还原较快,后酵结束双乙酰含量最低,啤酒样品含醇量较高,适于醇厚型啤酒酿造;安琪酵母增殖最慢,α-AN和pH值下降最慢,啤酒样品含酯量较高,适于淡爽型啤酒酿造;模式酵母酯类与醇类含量都很高,不适于实际生产。

Effects of Three Different Yeasts on Beer Fermentation and Flavor

The effects of different yeasts(Y1110, Anqi and model yeast)on beer fermentation, the contents of α-AN, pH, diacetyl and high alcohol during the fermentation process and the flavor substance content of three kinds of beers were studied in this article. The results were as follows: Y1110 yeast multiplied most quickly, α-amino nitrogen content and the pH value declined rapidly, reduction speed of diacetyl was fastest, diacetyl content was lowest after secondary fermentation, alcohol content was higher in Y1110 beer sample, and Y1110 was suitable for lager beer brewing; Anqi yeast multiplied slowest, α-amino nitrogen content and the pH value dropped slowest, ester content was higher in Anqi beer sample, and anqi was suitable for light beer brewing. Alcohol and ester contents were both higher in model yeast sample. So it was unsuitable for beer brewing.