啤酒成熟度——连二酮之研究

Beer maturation--The study of VicinalDiketones

本文对啤酒中连二酮的气相色谱检测法与蒸馏法（分光光度法）进行了比较，结果表明蒸馏法虽然灵敏度低，但由于操作方便，可以用来指导生产；而气相色谱法可以同时定量测定双乙酰、戊二酮、α-乙酰乳酸和乙偶姻，能分别反应发酵液中的连二酮情况。气相色谱法的检测结果表明，国内市售啤酒中游离双乙酰含量高于戊二酮，双乙酰与戊二酮比例在1—12：1之间。使用试验酵母菌株，本公司在正常发酵（14．4°P）情况下，游离双乙酰低于50ppb，双乙酰与戊二酮比例在1～3：1，乙偶姻低于5ppm。

Beer maturation--The study of VicinalDiketones Abstract： The analytical methods recognized by the brewing industry to determine VDK in beer are gas chromatography and spectrophotometry, the spectrophotometry, which is of low sensitivity, only require basic laboratory equipment, can still be used to supervise beer brewing. While gas chromatography can determinate 2,3-butanedione,α-acetolactate, 2,3-pentanedione, α-acetohydroxybutyrate and acetoin of the samples Simultaneously. The results of gas chromatography notes that 2,3-pentanedione was much smaller than the diacetyl of the overall lager beer in Chinese market, with a ratio of 1 to 1 - 13. And the normal metabolism of our test yeast strain appeared to a free diacetyl level below 40ppb, acetion below 5ppm, and the ratio of freediacetyl to 2,3-pentanedione is 1 - 3 ： 1.