摘要
双乙酰是衡量啤酒风味成熟与否的决定性指标,其含量超过其味阈值,会给啤酒带来不愉快的馊饭味,影响啤酒风味。两种检测方法比较,以方法二为好。选择的检测点有:(1)酵母对双乙酰的还原性能;(2)冷麦汁、压缩空气、接种酵母、发酵容器、管道等生产环节的微生物;(3)冷麦汁α-氨基氮;(4)冷麦汁pH值和发酵液pH值;(5)接种麦汁溶解氧;(6)酵母接种量;(7)发酵液补加酵母量;(8)清酒及成品双乙酰含量。(孙悟)
The content of diacetyl is the decisive index to measure whether the beer flavor got matured.Its content above the taste threshold value in beer would result in unpleasant sour beer taste.Two determination methods of diacetyl content were introduced in this paper and the second method was the best choice.The selected determination points included:1.the deoxidization capability of yeast for diacetyl;2.cooling wort,compressed air,inoculated yeast,fermentation containers,and microbes in pipes etc.;3.α-amino nitrogen in wort;4.pH value of cooling wort and ferment mash;5.the dissolved oxygen content in inoculated wort;6.inocu-lation quantity of yeast;7.yeast addition quantity in ferment mash;8.the content of diacetyl in cleaning beer and the product beer.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第6期83-84,共2页
Liquor-Making Science & Technology
