摘要
啤酒中有机酸即羧酸类物质,主要来源于酿造原料、麦芽生产、糖化麦汁制备及啤酒酿造过程中。啤酒中的有机酸是构成酵母细胞组织的重要物质,有利于酶作用,是组成啤酒风味物质成分之一。但是,若啤酒中的脂肪酸含量过多则会对啤酒风味稳定性不利,有机酸在啤酒中的含量、比例都将使啤酒风味产生重大影响。应控制好啤酒中的有机酸含量使之达到“酸而不露”。方法:①控制原料质量;②调节糖化用水;③调pH值,宜用乳酸、磷酸两种混合酸;④麦汁过滤一定要清亮;⑤严格控制好每道工序的工艺卫生;⑥选用优良的酵母菌种,并加强酵母管理。(丹妮)
Carboxylic acids （organic acids） in beer mainly come from raw materials, malt production, saccharifying wort preparation and beer brewing. As one of the flavoring components and the important substance to barm cell formation, carboxylic acids are helpful for enzyme action. However, excessive fatty acid content in beer is adverse to beer flavor stability. The contents and proportion of organic acids in beer have great effects on beer flavor. The following measures should be practiced for the control of proper organic acids content in beer： （1）control of raw materials quality; （2）proper regulation of water used for saccharification; （3）two kinds of mixed acid （lactic acid and phosphoric acid） used in the regulation ofpH value; （4）wort must be clear after filtration; （5）strict control of the sanitary conditions for each processing procedure; （6）selection of quality barm species and strict barm management. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第9期121-122,共2页
Liquor-Making Science & Technology
关键词
啤酒生产
有机酸
风味成分
合理控制
： beer production
organic acid
flavoring components
rational control
