降低高浓啤酒发酵中酯含量的研究

Reducing Ester in High Gravity Fermentation of Beer

研究了α-氨基氮、不饱和脂肪酸含量和通氧量3个因素对于18°Bx麦汁高浓啤酒发酵过程中酯生成量的影响。通过正交试验得出降低高浓啤酒发酵中酯生成量的优化条件是:麦汁中α-氨基氮质量浓度达到230 mg/L,油酸添加量为10 mg/L,摇床通氧发酵60 min/d。方差分析结果表明,麦汁中α-氨基氮含量对高浓啤酒发酵中酯生成量有显著的调控作用。

This paper studies the effects of ester formation in 18° Bx high gravity fermentation beer,such as α-amino nitrogen,unsaturated fatty acid content and oxygen.The optimum treatment conditions by using the orthogonal experimental design are as follows： α-amino nitrogen content 230 mg/L,oleic acid dosage 10 mg/L,through the oxygen 60 min/d. Analysis of variance results shows that the α-amino nitrogen content plays significantly role in decrease ester levels for high gravity fermentation beer.