啤酒生产过程中降乙酸工艺的研究

Acetic Acid Reduction Process in Beer Production

采用离子色谱法和统计学方法研究啤酒中乙酸含量在同一必要条件下的变化,分别从改变原料辅料的配比、糖化工艺中的休止时间和休止温度中分析以上条件对发酵液乙酸的影响。结果表明,麦汁中麦芽比例越高,乙酸含量越高;其次,研究不同规格的发酵罐对发酵液乙酸含量的影响,通过对比分析得到发酵罐的容积不同,对发酵液乙酸含量的影响也不同,发酵罐容积越大,乙酸生成量越低;第三,研究不同酵母代数对发酵液乙酸含量的影响,分析结果显示酵母代数靠前的乙酸含量高于排名靠后的酵母代数所产的乙酸含量;第四,研究不同批次的酵母对发酵液乙酸含量的影响,分析众多实验结果,发现11°P的发酵液比其他浓度的发酵液略显稳定。

The changes in acetic acid content in beer under the same necessary conditions were studied using ion chromatography and statistical methods.The effects of changing the ratio of raw materials and auxiliary materials,as well as the rest time and temperature in the saccharification process,on the acetic acid content in the fermentation broth were analyzed.The conclusion was that the higher the proportion of malt in the wort,the higher the acetic acid content.Secondly,the influence of different specifications of fermentation tanks on the acetic acid content in the fermentation broth was studied.Through comparative analysis,it was found that the volume of the fermentation tank had different effects on the acetic acid content in the fermentation broth.The larger the volume of the fermentation tank,the lower the amount of acetic acid generated.Thirdly,the influence of different yeast generations on the acetic acid content in fermentation broth was studied.The analysis results showed that the acetic acid content produced by yeast generations with higher generations was higher than that produced by yeast generations with lower generations.Fourthly,the influence of different batches of yeast on the acetic acid content in the fermentation broth was studied,and numerous experimental results were analyzed.It was found that the fermentation broth at 11°P was slightly more stable than those at other concentrations.