啤酒酿造工艺对乙酸生成量的影响

Effect of brewing process on acetic acid formation of beer

采用正交试验的方法研究不同糖化操作条件对最终发酵液中乙酸含量的影响。通过改变辅料比、糖化工艺及钙酸添加量等条件,发现糖化工艺和辅料比都显著影响发酵液中乙酸含量。对最终发酵液中乙酸含量与麦汁指标、发酵过程控制指标和发酵液理化及风味指标做了相关性分析,发现发酵液乙酸含量与升压时间呈显著正相关。

The effects of mashing process on acetic acid content in beer were studied by orthogonal experiment. Through the changes of ratios between malt and adjunct, saccharification technology and the dosage of calcium and phosphate, it was concluded that saccharification technology and the ratios between malt and adjunct had significant effect on acetic acid content in beer. And correlation analysis were done between acetic acid content of beer and other parameters, it was found that the acetic acid content of beer had a positive significant relationship with the time of pressure rising.