酵母对啤酒中高级醇的影响

Effect of Yeasts on Higher Alcohols in Beer

啤酒中的高级醇是由酵母经糖代谢和氨基酸转化途径产生,它是啤酒中重要的挥发性副产物及风味物质。高级醇的积累量主要受酵母遗传特性和发酵操作条件影响。本文综述了酵母特异性基因、凝聚性、传代数和接种量等对啤酒中高级醇的影响,提出了相应的控制措施。

Higher alcohols are important volatile byproducts and flavor substances in beer, which are produced through the glycolytic and amino acid transformation by yeasts during beer production. The accumulation of high- er alcohols is mainly affected by genetic characteristics of yeasts and fermentation operating conditions. In this article, the effect of yeasts on higher alcohols in beer is summarized from the specific gene, cohesive capacity, generation and inoculums size of yeasts. Meanwhile, the corresponding control measures are proposed here.