摘要
通过对陈化大米及其制得的麦汁进行分析．发现随着大米陈化度的增加，大米的游离脂肪酸值升高，相应的麦汁游离脂肪酸含量也随之升高，尤其是不饱和脂肪酸增加明显，同时用TBA值来表示的羰基化合物也大量增多，进一步进行发酵试验，对成品保鲜值（resistancestalingvalue）测定，大米品质对风味老化具有显著的影响。
Stale rice and fresh rice are applied to brew to study the effect on beer flavor staling. Lipid decrease and fatty acid increase along with rice staling,. Meanwhile, the wort is made by the rice. Free unsaturated fatty acid and carbenyl compound in wort obviously increase. So the quality of rice is the main factor that cause the precusor of flavor staling increasing. Then, the fermentation test is carried out, which adjunct is fresh rice and stale rice respectively. The resistancestaling-value (RSV) of bottle beer of two batch fermentation is determi nated. It is proved that the quality of rice is very important to the beer staling flavor.
