摘要
啤酒中双乙酰是啤酒发酵过程中酵母代谢的中间产物，虽然双乙酰含量较低，但对啤酒质量却有着举足轻重的影响，双乙酰是啤酒风味物质和啤酒成熟的重要标志。成功地控制双乙酰是酿造优质啤酒的关键。本文从双乙酰的形成和被还原的生化过程入手，结合生产实际，阐述了双乙酰产生的途径，分析了发酵过程中双乙酰变化情况及啤酒在灌装前后双乙酰的变化趋势，剖析了啤酒在贮藏过程中双乙酰反弹的原因，提出了避免和预防双乙酰反弹的措施。
Diacetyl is the median product of yeast metabolism in the process of fermention. Though the quantity is a little, it has much influence on the quality of the beer. It is the flavour substance and sign of beer maturity, Succeed in Controlling diacetyl is important to brew the super quality beer.This paper begins with the biochemical process of the formation and reduction of diacetyl, meaning time Contacting with industrial product illustrates the its formation path. It also analysis the trend of the diacetyle quantity during the period from beer fermtation to its filling and analyses the cause that conduct its rising again during storage. Finally, the author draws conclution and put fowards some measures to avoidation and precaution of its rising again.
