固定化酵母啤酒连续后发酵工艺

Study on Secondary Fermentation of Beer with Immobilized Yeast

将主发酵进行完毕后的嫩啤酒先离心除去酵母,再经加热处理,冷却后通入装有木片作为固定化酵母载体的固定床反应罐进行连续后酵。通过试验确定工艺条件,并将连续后酵与传统后酵工艺生产的啤酒进行对比。试验结果表明,室温下,固定化16 h为宜,热处理温度为80℃,时间为10 min;设定后发酵温度为10℃,滞留时间为3.1 h,双乙酰还原速度大为提高,缩短了酒龄;经过风味测定和感官品评得出,采用连续后发酵工艺生产的啤酒,品质上无明显缺陷。

Green beer from a traditional primary fermentation is centrifuged to remove the yeast prior to heat treatment, then the green beer is cooled before pumping through the immobilized yeast reactor, in which wood chip is used as yeast carrier, to continuous secondary fermentation. The optimized technological parameters were gained in these experiments. In addition, beer from continuous secondary fermentation was compared with that from traditional secondary fermentation. The results were as follows： immobilization time 16 hours in room temperature; secondary fer- mentation temperature 10~C , time 3. lh; the reducing rate of diacetyl was largely improved. The test results indicate that there was no distinct flavor defect in beer quality after volatile flavours determination and sensory evaluation.