啤酒连续发酵中酵母生理状态的初步研究

Elementary Study on the Physiological State of Yeast during Continuous Beer Fermentation

研究了长时间的啤酒连续发酵过程中酵母生理状态的变化情况。结果发现 ,酵母凝聚性先上升后逐渐回复至起始值。酵母的发酵性能、死亡率基本不变。A、B类氨基酸在麦汁中浓度越大 ,在同样降糖率的连续和分批主酵液中的含量差别越小 ;C组氨基酸在麦汁中的浓度越大 ,在连续和分批主酵液中的含量差别也越大。连续和分批主酵液的高级醇含量基本相同 ,乙酸乙酯含量的差异是连续发酵和分批发酵生产的 2种啤酒风味差异的主要原因。

Changes on physiological state of yeast during continuous fermentation for beer were studied. During the long term of continuous fermentation, yeast flocculence rises at first, then returns to the original level. Fermentation performance and death rate of yeast remain the same. When attenuation was same,the higher the content of amino acids of A and B group in the wort were, the smaller the differences were. In contrast, the higher the content of amino acids of C group in the wort was, the bigger the difference in two fermented liquor was. The contents of higher alcohol in two fermented liquor were almost the same. The difference in the content of acetic ether was the main reason for the differences of two kind beers' flavor.