优化拉格啤酒中乙酸乙酯和乙酸异戊酯含量的研究

Optimum Concentration of Ethyl Acetate and Isoamyl Acetate During Lager Beer Brewing

在单因素试验基础上,系统研究了麦汁溶解氧、酵母接种量、下酒糖度、发酵速率等因素下产生乙酸乙酯与乙酸异戊酯含量对拉格啤酒感官评分的影响。采用响应面Box-Behnken设计与分析,建立了多元二次模型优化拉格啤酒工艺参数,得到最优化拉格啤酒工艺参数条件下的乙酸乙酯与乙酸异戊酯含量。结果表明:拉格啤酒最优的工艺参数条件是麦汁溶解氧=9.95mg/L、酵母接种量=177.6 g/hL、下酒糖度=5.66°P、发酵速率=1.63°P/d,利用该工艺酿造的拉格啤酒感官评分最高为9.25分,乙酸乙酯和乙酸异戊酯比值范围为5.9:1~6.1:1,具有典型的口感和香气。该结果可为高质量拉格啤酒的生产提供理论依据。

On the basis of single factor experiment,the effects of the contents of ethyl acetate and isoamyl acetate on the sensory score of Lager beer were studied under the factors of wort oxygen content,yeast inoculotion quantity,transfer apparent extract and fermentation rate and so on.The response surface Box-Behnken design and analysis were used to establish a multivariate quadratic model to optimize the process parameters of Lager beer.The ethyl acetate and isoamyl acetate contents was analyzed under the condition of optimum Lager beer process parameters.The results showed that the optimal process parameters of Lager beer were as follows:wort oxygen content 9.95 mg/L,yeast inoculotion quantity 177.6 g/hL,transfer apparent extract 5.66°P,fermentation rate 1.63°P/d,Lager beer sensory score was 9.25,the ratio of ethyl acetate and isoamyl acetate ranged from 5.9:1 to 6.1:1.The high sensory score of Larger beer can be obtained,and Lager beer brewed has typical taste and aroma,and provide a theoretical basis for the brewing of high-quality Lager beer.