啤酒风味稳定性评估的研究进展

Research Progress of Beer Flavor Stability Evaluation

啤酒生产过程中,啤酒风味稳定性的分析、评价和预测已成为越来越重要的课题。近20年来,国际上对啤酒风味稳定性的研究已有了很大进展,从传统的感官品评法发展到根据风味老化指示物质的量与感官品评法结合的对比法,并建立了一系列啤酒风味稳定性的评估方法,为啤酒的实际生产和提高啤酒质量提供了指导。(孙悟)

The analysis,evaluation and forecast of beer flavor stability in the production of beer had become a more and more impor-tant research task.In the recent 20years,great achievements had been made on beer flavor stability research internationally from tra-ditional sensory evaluation to modern contrast method(combined sensory evaluation and measure of flavoring aging referent quantity).Besides,series of beer flavor stability evaluation methods had been established,which could provide right guidance for beer production and the improvement of beer quality.(Tran.by YUE Yang)