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。
Based on the GC-MS detection method,18 compounds indicated aging were explored during brewing in actual manufacture.The results showed that the aldehydes in wort were reduced greatly in early fermentation by yeast and kept the concentration during the procedure.Acetic acid ester as the typical compounds of fresh beer was produced sharply during fermentation and achieved the peak in the stage of post-fermentation.γ-nonalactone and beta-damascenone aslo increased and the other aging indicators like furfuryl ethyl ether,had no obvious trends.The concentration of aging indicators in bottle beer was mainly decided by the reduction characteristics and metabolic features of yeast.Heighten the vigor and performance of yeast was one of the critical paths in actual manufacture to improve flavor stability.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第1期63-66,共4页
Science and Technology of Food Industry
基金
国家重点基础研究发展(973)计划(2012CB723707)
关键词
老化指示物质
检测
发酵
规律
aging indicator
detection
fermentation
regularity
