固定化后期添加啤酒酵母菌降低啤酒中双乙酰含量的探讨

Decrease of diacetyl in beer by adding immobilized Saccharomyces cerevisiae in the later fermentation stage

为探索用后期添加固定化酵母菌降低啤酒中双乙酰的工艺,通过单因素和正交试验,发现后期接入固定化啤酒酵母菌降低双乙酰含量的最佳工艺为:发酵温度为12℃,接入时间为发酵第16d,发酵再次接入固定化酵母菌的接种量为1.0%,此时双乙酰的量为0.083mg/L,啤酒口感达到9.2分。固定化的酵母菌可以重复利用3次,啤酒的双乙酰值和口感维持稳定。该研究表明利用固定化细胞的后期添加可以降低啤酒中的双乙酰含量。

The content of diacetyl in beer was decreased by adding immobilized Saccharomyces cerevisiae in the later fermentation stage. The optimal conditions were obtained through single-factor and orthogonal experiments as followed： fermentation temperature 12℃, inoculate time of immobilized yeast 16 d, the second inoculum 1.0%. Under these optimum conditions, diacetyl content was decreased to 0.083 mg/L and beer favor was 9.2. The immobilized cells could be used for three times. Diacetyl content and beer favor maintained stable. This research suggested that the addition of immobilized Saccharomyces cerevisiae in later fermentation could reduce diacetyl content.