摘要
高级醇是构成啤酒酒体的重要物质 ,淡爽型啤酒中的含量一般控制在50～90mg/L,含量过高 ,则使啤酒产生风味病害。影响高级醇含量的因素有酵母菌种及接种量、麦汁成分和发酵工艺(如发酵温度、发酵方法、发酵度等)。控制方法主要有 :选择高级醇生成量较低的菌种 ,接种量控制在(1.3～1.5)×107个/ml;麦汁中α -氨基氮控制在165～185mg/L,pH在5.2～5.6,溶解氧在8～10mg/L;主酵温度控制在12℃以下 。
Higher alcohols, the content of which is usually controlled between 50～90mg/L, are important compounds for beer flavour and higher content could result in bad beer flavour. Factors for the content of higher alcohols include composition of malt liquid, yeast species and its inoculative use level, and fermentation conditions (fermentation temperature, fermentation methods, fermentation degree etc.).The relevant controlling measures are selection of proper bacterial species for lower higher alcohols formation; inoculative use level(1.3～1.5)×107/ml;α-aminonitrogen in malt liquid should be controlled 165～185mg/L, pH value 5.2～5.6; oxygen dissolution 8～10mg/L; the temperature controlled below 12℃; and proper fermentation degree.
出处
《酿酒科技》
2001年第1期64-65,共2页
Liquor-Making Science & Technology
