以未发芽大麦替代麦芽酿造啤酒及其麦香改善研究

本文研究了利用酶制剂Ondea Pro进行大麦啤酒的生产,对其麦汁糖谱、氨基酸谱、蛋白质区分、α-氨基氮和大麦啤酒理化成分及风味物质等指标进行了检测,特别是对麦香物质呋喃酮、2-乙酰吡咯、2-乙酰-1-吡咯啉、麦芽酚、2-甲基吡嗪、乙基吡嗪、乙酰呋喃和甲基糠醛等化合物进行了分析,并邀请专业品酒委员进行了感官品评。研究结果发现,利用Ondea Pro酶生产的麦汁,能够满足酵母发酵需求,然而大麦啤酒存在明显的麦香缺陷。通过额外添加不同比例的焦香麦芽,分析大麦啤酒中主要麦香物质的变化规律,结合感官品评,结果表明添加1%的焦香麦芽酿造而成的大麦啤酒,其主要麦香物质和品评口感与麦芽啤酒接近。添加少量焦香麦芽生产的大麦啤酒市场潜力具大,极具推广价值。 

Brewing beer with unmalted barley replaced of malt and improvement of malt aroma defect of barley beer

In this study,Ondea Pro enzyme was used to produce barley beer.The sugar spectrum composition,amino acid spectrum,protein fraction value,α- amino nitrogen content in the wort samples and physicochemical indices,flavor substances in barley beer samples were examined. In particular,the malt aroma compounds which including furanone,2- acetylpyrrole,2- acetyl- 1- pyrroline,maltol,2- methylpyrazine,ethylpyrazine,acetyl furan and methylfurfural were analyzed. Members of the professional alcohol tasting committee were invited to conduct sensory evaluations.We found that the wort produced by Ondea Pro was able to meet the demand of yeast fermentation.However barley beer has obvious malt aroma defect.Variation law of malt aroma compounds content in barley beer were analyzed after appending extra different proportions of caramel malt to the raw materials.Combining with sensory evaluations,we found that barley beer produced with 1% caramel malt was close to malt beer on main malt aroma compounds and taste. Thus,the barley beer brewed with a small amount caramel malt has considerable market potential and promotional value.