提高啤酒酯含量的研究

Increment of ester content in beer

研究了不同条件对啤酒酯含量的影响,通过正交试验优化得出最佳啤酒酯含量的工艺条件。结果表明,当发酵压力为0.01MPa,糖化温度为62℃,麦汁溶解氧为1.0m3/h及发酵温度8℃时,啤酒酯含量较高,达12.57mg/L,是优化前(10.65mg/L)1.18倍,醇酯比为6.25。

Effects of different process conditions on ester content in beer were studied in this paper. The optimum process conditions were obtained by the orthogonal test as follows： fermentation pressure 0.01 MPa, saccharification temperature 62℃, dissolved oxygen concentration ofwort 1.0 m^3/h, fermentation temperature 8℃. Under these conditions, the ester content could be increased to 12.57 mg/L, which was 1.18 times as many as that of control （10.65 mg/L）.