摘要
生物胺是一类含氮的脂肪族或杂环类低分子化合物。啤酒中的生物胺与原料质量、酿造工艺及酿造和贮藏过程中受微生物污染程度、卫生条件密切相关。啤酒中常见的生物胺有酪胺;啤酒酿造过程产生适量色胺、尸胺、组胺,能改善啤酒风味,提高啤酒质量。啤酒中生物胺受底物氨基酸含量、生物胺产生菌、pH值的影响。控制生物胺的方法有限定麦汁中氨基酸含量;加强卫生管理,防止染菌;适当添加抑制剂。(孙悟)
Biogenic amine is a kind of low molecular compounds belonging to nitric fatty group or heterocycle group.Raw materials quality,fermentation techniques,microbial contamination in brewing and storage,and sanitary conditions has close correlations with the content of biogenic amine in beer.The usual biogenic amine in beer is tyramine.Tryptamine,cadaverine and histamine produced during beer brewing could improve beer flavor and beer quality.Biogenic amine content in beer is dominated by substrate amino acid content ,biogenic amine-produced microbes and pH values.The control of biogenic amine content includes the following measures:limit of amino acid content in wort,strengthening sanitary management ,prevention of microbial contamination,and adequate addition of inhibitor.(Tran.by YUE Yang)
出处
《酿酒科技》
2004年第1期59-60,共2页
Liquor-Making Science & Technology
