啤酒高浓酿造中氨基酸对酵母发酵性能和啤酒色值的影响

Effects of Amino Acids on Yeast Fermentation Performance and Beer Color Value during High Gravity Brewing

探讨在24°P高浓啤酒发酵过程中8种氨基酸(Met、Phe、Trp、Arg、His、Ile、Leu、Lys)的不同添加量(分别为原麦汁中相应氨基酸含量的0.5、1倍和2倍)对酵母生理特性、发酵性能和啤酒色值的影响。结果表明:8种氨基酸的补充可显著提高麦汁发酵度、乙醇产量,促进酵母生长,提高酵母活细胞率,改善啤酒色值。其中,补充1倍氨基酸的高浓麦汁发酵性能较好,与对照组相比,发酵度、乙醇产量、最大悬浮酵母细胞数和发酵结束时的酵母活细胞率分别提高了6%、17%、11%和10%。添加氨基酸的高浓酿造啤酒经稀释后,啤酒色泽依然鲜亮,且添加1倍氨基酸酿造而成的啤酒经稀释后色差(ΔE)最小,色泽最接近青岛纯生啤酒。

The effects of 8 amino acids supplemented at 50%, 100%, and 200% of the original amounts（Met, Phe, Trp, Arg, His, Ile, Leu, and Lys） on the fermentation performance of yeast during high gravity brewing（24°P） were studied. The results showed that amino acid supplementations significantly increased wort fermentability and ethanol yield, promoted yeast cell growth, and improved yeast cell viability and beer color value. High gravity wort supplemented with 100% of amino acids exhibited better fermentation performance in terms of wort fermentability, ethanol yield, maximum number of suspended cells and cell viability, which increased by 6%, 17%, 11% and 10%, respectively, compared with those of the control. Furthermore, the color of diluted beer supplemented with 100% of amino acids was still bright, and exhibited the minimum color difference ΔE value, which was most similar to Qingdao draft beer.