连续发酵啤酒风味的研究

Study on the flavor of beer in continuous fermentation

研究了工艺因素、连续时间、发酵方式等对连续发酵啤酒风味的影响。结果发现 :在本连续发酵系统中 ,稀释率D选择 0 5d-1,温度T选择 13℃ ,对形成良好的风味物质更为有利。当连续时间由 15d延长至 90d后 ,只有 3-甲基丁醇超过了风味阈值 2 0 %。乙酸乙酯的差异是造成连续发酵啤酒和分批发酵啤酒风味不同的主要原因。

The influence of the technology, fermentation time, and the method of fermentation on the flavor of beer in continuous fermentation was studied When dilution rate was 0 5d -1 , and the temperature was 13℃, the flavor of continuous fermented liquor reached the finest When the fermentation lasted from 15d to 90d, only 3-methyl butanol was out of the flavor threshold by 20% The contents of higher alcohol in continuous and batch 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