不同固定化酵母载体对啤酒风味成分影响研究

Effect of different immobilized yeast carriers on beer flavor composition

采用气相色谱分析法,主要考察了山毛榉木片、多孔陶瓷和海藻酸钠3种固定化酵母载体对啤酒风味物质成分的影响。结果表明,不同固定化酵母载体对啤酒风味物质成分的形成有较大影响,其中海藻酸钠载体固定化酵母的牢固程度最好,且载体正丙醇、异丁醇和异戊醇含量分别高于成品啤酒9%、8%和12%,啤酒含醇量较高,适于醇厚型啤酒发酵;山毛榉木载体生成的酯类物质较多,载体乙酸异丁酯、乙酸乙酯、乙酸异戊酯和己酸乙酯含量分别高于成品啤酒20.1%、14.3%、12.5%和17.4%,含酯量较高,适于淡爽型啤酒发酵;与另两种载体相比,多孔陶瓷载体双乙酰含量达到0.14 mg/L,不适合用于啤酒发酵。

The effect of three kinds of immobilized yeast carriers （beech wood, porous ceramics and sodium alginate） on beer flavor composition was analyzed by gas chromatography. The results showed that different carriers had great impact on the formation of the beer flavor, sodium alginate immobilized yeast was the optimal, and the production of the carrier of n-propyl alcohol, isobutyl alcohol and isoamyl alcohol were 9%, 8% and 12% higher than the finished beer. The alcohol content of beer was high, which was suitable for mellow beer fermentation. Beech cartier generated more esters. The carrier ofisobutyl acetate, ethyl acetate, isoamyl acetate and ethyl caproate content was 20.1%, 14.3%, 12.5% and 17.4% higher than the finished beer, respectively. The ester content was high, which was suitable for light beer fermentation. Compared with the other two kinds of carriers, porous ceramic carder diacetyl content reached 0.14 mg/L, not suitable for beer fermentation.