摘要
啤酒中含有脯氨酸的敏感蛋白质易与敏感多酚形成混浊聚合物。控制啤酒麦汁或发酵液中含脯氨酸的敏感蛋白含量是有效控制啤酒非生物稳定性的重要因素。分析脯氨酸特效内切酶Brewers Clarex在发酵过程中对易形成非生物混浊的相关指标的影响,研究其提高啤酒非生物稳定性的性能。实验证明,Brewers Clarex提高啤酒非生物稳定性的效果显著,不影响啤酒的风味物质,对酵母性能及酿造过程成熟度指标均没有影响。
The proline-rich sensitive protein in beer easily reacted with sensitive polyphenol and finally formed into haze polymer. Therefore, proper control of proline-rich sensitive protein in beer wort or in fermenting liquid could effectively improve the non-biological stability of beer. The effects ofproline endoprotease （named Brewers Clarex） on the related indicators inducing non- biological haze during the fermentation process were analyzed to study its performance in improving beer non-biological stability. The experiments showed that Brewers Ciarex could effectively improve beer non-biological stability with no damage on beer flavoring substances and no adverse effects on barm property and the maturity indicators in beer brewing process.
出处
《酿酒科技》
2009年第2期47-50,共4页
Liquor-Making Science & Technology
关键词
啤酒
脯氨酸内切酶
非生物稳定性
beer
proline endoprotease
non-biological stabilities
