常见啤酒风味病害产生原因及预防

Causations for Off-flavour in Beer and Its Prevention

啤酒风味的病害原因有 :原料、工艺带来的口味粗涩、后苦味 ;高级醇形成的腻厚味 ;酵母自溶产生的酵母味 ;双乙酰、乙醛等含量过高产生的不成熟味 ;贮存中产生的氧化味 ,代谢产物的酸味 ;原料麦皮味 ;日光臭味 ;发酵器具的涂料味 ;铁腥味 ;啤酒酸味等。针对各原因 ,采取用优质酒花 ,正确添加酒花等对症下药的解决办法和防控措施 ,可提高啤酒产量 ,生产优质啤酒。

The off-flavour in beer were maily the bitterness caused by raw material and the technologies, greasy flavour caused by higher alcohols, yeasty flavour caused by yeast self-dissolve, unmatured flavour caused by excessive content of biacetyl and aldehyde, oxidized flavour caused during storage, acidity caused by metabolite, barley husk flavour, odour by sunshine, dope flavour in fermentation stainers, metallic flavour, and acidity in beer etc. In view of the above problems,relevant methods were introduced in this paper such as proper application of hops to promote both the beer quality and the yield of beer.(Tran.by YUE Yang)