啤酒发酵过程中酵母代谢形成SO_2的机理及变化规律的研究

Study on the Mechanism of Metabolism of SO_2 by Brewer's Yeast and the Variation of SO_2 Content During the Beer Fermentation

对啤酒发酵过程中酵母代谢形成SO2的机理进行了探讨,并对发酵过程中SO2的变化进行了跟踪检测。研究结果表明,发酵过程中生成的SO2主要来源于酵母合成蛋氨酸时吸收还原麦汁中的硫酸根。酵母代谢形成SO2受到各种氨基酸的调节,尤其是蛋氨酸。发酵过程中SO2的含量呈先增加后缓慢降低最后维持稳定的趋势。

This report studied the production of SO2 by brewer＇s yeast during beer fermentation, and follow - up detection of the change of SO2. The results showed that SO2 generated in the fermentation process mainly came from the sulfate in the wort absorbed and reduced by yeast when it synthesized methionine. The formation of sulfur dioxide by yeast metabolic can be regulated by various kinds of amino acids, especially methionine. During the fermentation the formation of SO2 increased at the beginning, then slowly declined, and finally reached the stable status.