啤酒发酵过程中酸类物质的变化与酵母活力关系的研究

Primary Study on the Relationship Between organic acids and yeast viability in beer

研究了发酵过程中部分有机酸、脂肪酸含量的变化趋势与酵母活力的关系 ,以及使用不同代数的酵母对发酵液有机酸和脂肪酸含量、组成的影响 ;并且对比了不同使用代数酵母泥离心液和发酵液相应有机酸、脂肪酸含量的差值 。

The beer brewing fermentation trails were taken in 3-L European Brewery Convention (EBC) fermentation tubes. The gravity decrease rate, pH value, total titratable acids of beer and yeast viability were measured. Results showed that the relationships of gravity decrease rate, pH value, total titratable acids of beer and yeast viability were tight. And yeast viability (represented by yeast acidification power) can used for predict fermentation ability.