摘要
超高浓酿造是目前啤酒行业发展的新趋势,但由于该工艺对啤酒酵母菌的性能要求更为严格,所以尚未形成大生产。本文研究了10株啤酒酵母菌的耐酒精性能、耐渗透压性能、凝聚性、极限发酵度及酵母对糖和α-氨基酸态氮的同化率等指标的差异。对以上指标进行比较,并采用模糊评价的数学方法对酿酒酵母的性能进行综合分析,最终筛选出较为适宜的用于超高浓酿造的啤酒酵母菌种。综合评价结果表明,10株酵母菌在发酵性能上存在较大差异,其中1#及8#酵母菌更适于超高浓酿造。
Super high gravity brewing technology is a new trend in beer industry, but the strict requirements of yeast characteristics of this technology impeded its application in industrial production. Differences in fermentation characteristics including alcohol tolerance, osmotic pressure resistance capacity, flocculating ability, attenuation limit, and assimilation ratio of ct-amino nitrogen of ten yeast strains were examined in this paper. Fuzzy comprehensive evaluation was used to analyze the properties of the ten strains. Ultimately, yeast strains suitable for very high gravity brewing were selected. The results indicated that the ten test strains had significant differences in fermentation characteristics. Yeast strains No.1 and No.8 were more suitable for super high gravity brewing.
出处
《中国酿造》
CAS
北大核心
2008年第7期59-63,共5页
China Brewing
基金
长江学者和创新团队发展计划(IRT0532)
江苏省"青蓝工程"资助
关键词
啤酒酵母
发酵性能
超高浓酿造
模糊综合评价
beer yeast
fermentation performance
super high gravity brewing
fuzzy comprehensive evaluation
