啤酒发酵过程理化指标变化规律研究

Study on the Change Rules of Physiochemical Indexes During the Fermentation Process of Beer

研究啤酒发酵过程中酵母数、双乙酰、pH、还原糖、α-氨基氮、酒精度和发酵度的变化规律。结果发现:酵母数量与双乙酰含量在发酵的前三天快速上升,进而急剧下降,后期下降趋缓;还原糖和α-氨基氮在发酵前期被快速消耗,中后期消耗缓慢;pH值发酵初期会有明显下降,随后趋于稳定;酒精度前期上升幅度较大,随后平稳。试验结果表明啤酒发酵过程中主要理化指标的变化是有一定规律的,对啤酒实际生产有指导意义。

The change rules of six physiochemical indexes （yeast number, diacetyl, pH, reducing sugar, α-amino nitrogen, alcoholic strength ） and what the fermentation degree changes are analyzed in this research. The results show that the numbers of yeast and diacetyl, increase rapidly during the first three days of fermentation, then decrease sharply, and decline in slow in later period; the reducing sugar and or-amino nitrogen are decrease rapidly in the early stage , and decline slowly in the middle and later periods; at the beginning of fermentation, pH decreases evidently, then tents to be stable later; alcohol strength increases sharply in the first stage, then rises smoothly. The experiment shows that the changes of primary physiochemical indexes during the fermentation process of beer have certain rules, and they contribute to the beer production. practical significance