啤酒酵母代谢形成SO_2影响因素的研究

Study on the Influencing Factors of the Formation of SO_2 Produced by Saccharomyces cerevisiae During Brewing Process

对酵母代谢形成SO2的影响因素从麦汁组成、糖化工艺以及发酵工艺3个方面进行了研究。通过对麦汁组成方面的研究表明,增加麦汁中蛋氨酸的含量可以减少酵母代谢产生的SO2,增加麦汁中的苏氨酸的含量可以促进酵母代谢形成SO2,麦汁中硫酸根含量的增加可以使酵母代谢形成SO2的量增加;通过对糖化工艺方面的研究可知,使用辅料会减少发酵时产生的SO2,在麦汁中添加Zn2+会增加发酵时产生的SO2;通过对发工艺方面的研究可知,提高麦汁的充氧量会减少SO2的产生,低的酵母接种量有利于SO2的生成,高浓发酵会使发酵后SO2的含量显著增加。

This study discussed the factors that affected the production of SO2 by yeast metabolism from three aspects, such as wort composition, saccharification process and fermentation conditions. The research of the wort composition showed that increasing the content of methionine in wort can reduce the production of sulfur dioxide, increasing the content of threonine can promote the formation of sulfur dioxide, an increase in the content of sulfate in wort will improve the production of sulfur dioxide during fermentation. The research of the saccharification process showed that using adjunct materials can reduce the sulfur dioxide generation, adding zinc ion to wort can increase the generation of sulfur dioxide. The research of the fermentation conditions showed that high level of O2 in wort can reduce the production of sulfur dioxide ; low pitching can increase the amount of sulfur dioxide produced by yeast ; high wort concentration can significantly increase the production of sulfur dioxide.