摘要
以大麦芽、小麦芽和未发芽的小麦为原料,添加酒花、橘皮和芫荽籽,使用上面发酵酵母No.303,酿造比利时风格和德国风格小麦啤酒。该研究介绍了两种风格小麦啤酒的酿造工艺,对两种风格的成品小麦啤酒进行风味物质检测分析以及感官品评,探讨了比利时风格小麦啤酒和德国风格小麦啤酒风味物质的差异。结果表明,比利时风格小麦啤酒乙醛含量更为适宜(约为2.6 mg/L),高级醇和乙酸含量较高(分别为113 mg/L和160 mg/L),酯类物质含量偏低(约为50 mg/L),成品啤酒橘香味突出,但酯香味不够充足;德国风格小麦啤酒乙醛和酯类物质含量略高(分别为3 mg/L和63 mg/L),高级醇含量稍低(约为104 mg/L),乙酸含量适宜(约为135 mg/L)。
Belgian and German style wheat beers were brewed with barley malt, wheat malt and non-germinated wheat, additionally with hops, orange peel, coriander and top-fermenting yeast No.303. The brewing technology was introduced, flavor substances were detected and sensory evaluation was conducted about the two kinds of wheat beer. At the same time, the flavor substances differences were discussed. The results showed that as to Belgian style wheat beers, acetaldehyde content was more appropriate （about 2.6 mg/L）, higher alcohol and acetic acid contents were higher （113 mg/L and 160 mg/L, respectively）, esters content was lower （50 rag/L）, the beer showed better orange-flavor but insufficient ester aroma. As to German style wheat beers, the acetaldehyde and esters contents were higher （3 mg/L and 63 mg/L, respectively）, higher alcohol content was lower （104 mg/L）, but acetic acid content was appropriate （135 mg/L）.
出处
《中国酿造》
CAS
北大核心
2017年第7期105-109,共5页
China Brewing
关键词
上面发酵
小麦啤酒
酿造工艺
风味物质
差异
top-fermentation
wheat beers
brewing technology
flavor substances
dofferemce
