典型下面啤酒酵母的性能测试

The Performance test of classical large beer yeast

啤酒酵母在使用和管理过程中，最大的挑战就是要保证啤酒酵母的工艺表现（凝聚性、发酵速度等）和想要的产品技术参数（风味、理化分析等）的一致性。酵母是啤酒发酵的灵魂。为了进一步提高和改善以风味稳定性为代表的主要问题，必须首先保证啤酒酵母菌种性能优良。啤酒酵母的性能评估是判断酵母性能是否发生改变的有效方法。本文采用三角瓶低温发酵试验对典型下面啤酒酵母G菌株进行性能测试，参照液氮贮存10年的原始菌株G0以及已知菌种性状的T、X菌株，以判断现有生产菌株的性能状况。通过对各项指标的分析可知，G菌株的发酵性能主要表现在发酵度和α—AN同化率偏低，发酵能力不足，酯类物质含量略低，且乙醛及乙酸含量偏高等问题。

The biggest challenge is to maintain consistency that process performance of beer yeast （flocculability, fermentation rate, etc.） to the product technical parameters （flavor, physical and chemical analysis, etc.）, in the process of the use and management. Yeast is the soul of beer fermentation. In order to further enhance and improve flavor stability, we must ensure that the beer yeast have a good performance. Performance evaluation is an effective method to judge yeast properties. This paper evaluated the performance of the typical Large yeast G, and the control samples were GO （the original strains of G which storage in liquid nitrogen for 10 years）, and T, X strain. The results shows that the fermentation performance of G strains mainly embodied in the fermentation degree and a-AN assimilation rate is low, fermentation ability is insufficient, ester material content is slightly lower, and a slightly higher acetaldehyde and acetic acid contents.