啤酒中的多酚物质

Introduction to Polyphenol Substances in Beer

介绍了啤酒中多酚物质的分类及其来源。啤酒中多酚物质具有氧化聚合、酸催化聚合、多酚与蛋白质络合、多酚溶出与二聚体裂解等性质。影响啤酒生产过程多酚含量的主要因素有麦芽组分、粉碎方法、糖化加甲醛量、糖化方法、糖化温度、洗糟水温度、酒花、浑浊物分离、麦汁通风情况及贮存等。多酚含量不当对啤酒的非生物稳定性、色度、酒的口味及啤酒的泡沫均有影响。

The classification and the source of polyphenol substances in beer were introduced. Polyphenol substances in beer had the properties of oxidative polymerization, acid catalysis polymerization, complexing of polyphenol and proteinsl polyphenol dissolving and dimer Creek etc. The main factors influencing polyphenol content in beer covered malt compositions, grinding methods; addition level of formaldehyde in saecharification, saccharifying methods, saccharifying temperature, temperature of cleaning water, hops, separation of precipitate, wort ventilation and storage etc. Inadequate polyphenol Content in beer would have adverse effects on non-biological stability of beer, beer colority, beer taste, and beer foam.