啤酒发酵过程中影响蛋白酶A分泌的因素

Effect Factors of Proteinase A Secretion in Beer Fermentation Process

纯生啤酒中残存的蛋白酶A严重影响泡沫稳定性,制约了纯生啤酒的质量提升。为了探索啤酒发酵过程中影响蛋白酶A分泌的因素,作者分别考察了菌种、酵母生理状态、酵母代数、麦汁浓度、发酵时间等对蛋白酶A分泌的影响。结果发现,蛋白酶A分泌量高的菌株,处于稳定期之后的酵母、较高的酵母代数、较高的原麦汁浓度和在发酵阶段末期都会导致发酵液中蛋白酶A活性偏高。建议在实际生产中,采用蛋白酶A分泌量少的菌种、调整酵母生理状态、使用小于3代的酵母、采用18°P以下的麦汁发酵和尽早结束发酵都会对降低蛋白酶A的分泌量起到积极作用。

The remnant proteinase A in draft beer seriously affects its foam stability,which restricts the improving of draft beer quality. In order to explore the effect factors of proteinase A secretion in beer fermentation process,this paper examined the impact of the strain,physiological state of yeast, yeast generation,wort concentration and fermentation stage on the secretion of proteinase A. It was found that strain with high proteinase A secretion,yeast after stable phase,high yeast generation, high original wort concentration,late fermentation stage would result in high proteinase A activity in fermentation broth. Therefore,in the actual production,the introduction of few proteinase A secretion strains,adjusting the physiological state of yeast,using yeast less than 3 generations, fermenting with less than 18°P wort,ending the fermentation as soon as possible would play an active role in reducing the secretion of proteinase A.