摘要
高级醇是酵母发酵主要副产物 ,主要有正丙醇、正丁醇、异丁醇、正戊醇、异戊醇等 ,可由发酵过程中的降解代谢和合成代谢生成。控制高级醇含量的措施有 :①选用产高级醇含量低的酵母菌株 ;②选用蛋白质溶解良好的麦芽 ;③调整工艺 ,控制麦汁含量6.0×10-6～8.0×10-6,降低主发酵温度 ;④控制糖化麦汁pH在5.2～5.4之间。(孙悟)
Higher alcohol, produced by anabolism and degradation metabolism in fermentation, is the main by-product of yeast fermentation and it contains n-propanol, n-butanol, isobutanol and pentanol etc. The treatment of controlling the content of higher alcohol included selection of yeast strains which produce less higher alcohol, selection of malt with its protein easier for dissolution, regulation of the techniques like controlling the wort content 6.0×10-6～8.0×10-6 and reducing the fermentation temperature, and control of the pH value of saccharified wort between 5.2～5.4.(Tran.by YUE Yang)
出处
《酿酒科技》
2001年第2期55-56,共2页
Liquor-Making Science & Technology
关键词
啤酒
高级醇
控制
beer
higher alcohol
control
