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18种老化指示物质在啤酒发酵过程中的变化研究

18种老化指示物质在啤酒发酵过程中的变化研究[J]. 食品工业科技, 2013, (01): 63-66. doi: 10.13386/j.issn1002-0306.2013.01.046
引用本文: 18种老化指示物质在啤酒发酵过程中的变化研究[J]. 食品工业科技, 2013, (01): 63-66. doi: 10.13386/j.issn1002-0306.2013.01.046
Research of change of 18 aging indicators in beer during fermentation[J]. Science and Technology of Food Industry, 2013, (01): 63-66. doi: 10.13386/j.issn1002-0306.2013.01.046
Citation: Research of change of 18 aging indicators in beer during fermentation[J]. Science and Technology of Food Industry, 2013, (01): 63-66. doi: 10.13386/j.issn1002-0306.2013.01.046

18种老化指示物质在啤酒发酵过程中的变化研究

doi: 10.13386/j.issn1002-0306.2013.01.046
基金项目: 

国家重点基础研究发展(973)计划(2012CB723707);

详细信息
  • 中图分类号: TS262.5

Research of change of 18 aging indicators in beer during fermentation

  • 摘要: 利用GC-MS检测方法,跟踪了啤酒发酵过程中18种老化指示物质的变化情况,明确了其在酿造过程中的变化趋势。结果表明:麦汁中的老化醛类物质在发酵初期即被酵母大幅还原至极低水平,而在此后发酵过程中的含量几乎不变;作为新鲜啤酒的代表风味物质乙酸苯乙酯,在发酵过程中大量生成,在后熟阶段达到峰值;γ-壬内酯、大马烯酮在发酵过程中亦有较大幅度的增高;而糠基乙醚等其它在检物质的变化无明显趋势。由此认为,酵母的还原特性和代谢特点直接影响了成品酒中的老化指示剂的含量分布。通过提高酵母活力和代谢性能是大生产进行风味稳定性调控的关键路径之一。 
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出版历程
  • 收稿日期:  2012-05-31

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