酵母发酵副产物与啤酒风味

By-products in the Fermentation of Yeast and Beer Flavour

啤酒生产中的副产物有高级醇、有机酸、联二酮、酯类、醛类等物质 ,其含量受酵母菌种、麦汁成分、工艺条件等因素的影响。高级醇赋予啤酒醇厚感、泡沫细腻 ,使啤酒丰满 ,但含量太高会破坏啤酒酒体及风味 ;在啤酒中有机酸含量为5.0×10-4～1.5×10-3。双乙酰在啤酒中含量高 ,阈值低 ,对啤酒风味影响很大。酯是啤酒香气的主要载体。乙醛是啤酒中含量最高的醛类 ,硫化物主要代表物是硫化氢和二甲基硫 ,对啤酒风味影响很大。(孙悟)

The by-products in beer brewing include higher alcohols, organic acid, diketone, esters and aldehydes and their contents are dependent on bacterial species of yeast for fermentation, wort components and technical conditions etc. Higher alcohols make the beer full-bodied taste and exquisite foam, but excessive higher alcohols content will destroy beer body and the flavors. The content of organic acid in beer is generally 5.0×10-4～1.5×10-3.Higher content of diacetyl in beer has great effects on beer flavors d...