摘要
研究了含活酵母菌啤酒在38℃储存过程中的反-2-壬烯醛、DPPH(1,1-二苯基苦基苯肼)、还原力、总多酚、酵母菌活性和啤酒浊度的变化情况。与不含活酵母菌的啤酒相比较,反-2-壬烯醛的含量有所下降;而DPPH和还原力则没有明显的改善;含活酵母菌啤酒的浊度随酵母菌浓度的增加而提高,随着酵母菌的沉降而有所降低,但活酵母菌浓度较低的啤酒样品的浊度与不含活酵母菌啤酒的浊度相近,且较稳定。
The changes of trans-2-nonenal, DPPH （1,1-Diphenyl-2-picrylhydrazyl radical 2, 2-Diphenyl-1-（2, 4, 6-trinitrophenyl） hydrazyl）, reducing power, total polyphenol, yeast activity, and turbidity in yeast-containing beer during aging in 38℃ were studied in this paper. The content of trans-2-nonenal in beer during aging was lowered by adding yeasts. There are little differences on DPPH, reducing power and total polyphenol after adding yeasts. The turbidity of beer with live yeast was increased with the enhancement of yeast concentration, and was decreased after yeasts sedimentted. Beer with lower concentration of yeast showed more stability.
出处
《中国酿造》
CAS
北大核心
2009年第3期93-95,共3页
China Brewing
