国外对啤酒风味活性酯类形成与调控的认识

挥发性酯类可以给啤酒带来水果香味,是啤酒中一类重要的风味活性物质。如今,使用大型锥形罐进行高浓酿造日益兴盛,但容易引起发酵体系酯类不平衡,使啤酒品质下降。目前,在麦汁充氧、麦汁组成、发酵罐设计等关键因素对酯类形成的影响方面,取得了一定的研究进展。啤酒厂可通过优化这些因素,在实际操作中有目的地调控酯类的形成,控制成品啤酒的风味。综述了啤酒生产过程中有关酯类形成的生化反应的相关研究,并讨论了啤酒生产过程控制酯类形成的调节措施。

Overseas Cognition of the Formation & the Control of Beer Flavoring Active Esters

Volatile esters,an important group of flavoring compounds in beer,are responsible for fruity aroma of beer.At present,high gravity fermentation,usually performed in lager vertical cylindroconical tanks,may easily cause the unbalance among esters and further deteriorate beer quality.A number of factors influencing ester formation have already been investigated including wort composition,aeration and fermentor design etc.and some accomplishments have been achieved.The opitmization of these factors in brewerie...