酿造工艺对啤酒中有机酸的影响

Effects of fermentation technology on organic acids in beer

有机酸是啤酒中重要的风味物质,其组成与含量同酿造工艺有着密切的关系。采用离子色谱法探索了不同酵母菌种、酵母接种量、发酵温度、麦汁pH值以及原麦汁浓度5个因素对啤酒中有机酸的影响。结果表明,酵母菌种、酵母接种量以及原麦汁浓度是有机酸组成和含量的主要影响因素;啤酒最终的pH值和总酸受原麦汁浓度的影响显著,且呈正相关性。

Organic acids in beer are important flavor substances, which are more closely related to the process of fermentation. The effects of yeast strain, pitching rate, fermentation temperature, wart pH and original wart extract on organic acids in beer were investigated by ion chromatography. The results indicated that yeast strain, pitching rate and original wart extract were the major factors influencing organic acids in beer. The results also indicated that the most important factor influence the ultimate pH and total acidity of beer is the original wart extract, which reveals a positive correlation. The research provided a theoretical basis for the in-depth study on the formation and metabolism of organic acids in beer, as well as for the development of evaluation and control of organic acids in the brewing process of beer.