酯酶对上面发酵啤酒乙酸酯类的影响

Effects of Esterases on Acetate Esters in Top Fermented Beers

对于上面发酵啤酒风味的变化 ,乙酸酯类起着重要作用 ,啤酒在贮藏过程中乙酸异戊酯的损失很大。乙酸酯类的水解过程部分为化学水解 ,部分为酶解。发酵菌株有2种酯酶 ,在发酵成熟及装瓶过程中酵母细胞溶解后才释放出来 ,使其具有活性。

To the flavor-evolution of top-fermented beers,acetate esters played an important role.Isoamyl acetate decreased greatly during storage of the beers.Hydrolysis of acetate esters was partly chemical,partly enzymatic.The fermenting strain had two esterases,they were active when they released after cell-lysis during fermentation,maturation and bottle conditioning.