啤酒生产贮存过程中风味物质的探讨

Inquire into the Flavor Substance of Beer in the Production and Preservation

啤酒生产过程中，氧化还原酶与啤酒风味陈化紧密相关，其主要原因就是氧化。因此，氧化还原酶对啤酒风味具有不可忽视的影响。高级醇是啤酒中一种重要的风味物质。影响高级醇含量的有酵母菌种、接种量、麦汁浓度，以及发酵的温度等。在成品啤酒贮存过程中，由于单多酚能够氧化生成聚多酚而造成啤酒涩味和苦味。因此，减少成品啤酒中的单多酚含量，有利于啤酒的风味和质量。

In beer production,redox enzymes are closely relative with the ageing of beer flavor,and the main factor of ageing is oxidation. Therefore, redox enzymes have an unneglectable effect on the beer flavor. The higher alcohol is a kind of important flavor substance of beer,and its content is depended on the factors such as yeast spawn, inoculation quantity, wheat juice concentration, fermentation temperature and so on. During the preservation of beer product, single polyphenol is oxidized and form multi- polyphenol,so acerbic and bitter tastes occur in the beer. Therefore, decreasing the content of singlepolyphenol in beer product is of benefit to the flavor and quality of beer.