摘要
以马格努门、萨兹、卡斯卡特和青岛大花4种啤酒花为研究对象,探究不同品种啤酒花在啤酒发酵过程中特征香气物质的演变规律、差异性及其对啤酒感官品质的影响。通过采用(HS-SPME-GC-MS)法对发酵过程中啤酒香气物质的含量进行分析测定,对比4种啤酒花酿造啤酒的香气物质含量并进行啤酒的理化指标的测定。研究发现,对于4种啤酒花,在发酵过程中里哪醇和卡斯卡特的香叶醇含量下降,而香茅醇、橙花叔醇、乙酸香叶酯、乙酸香茅酯、香叶酸甲酯的含量上升;空白组啤酒在发酵过程中没有检测到单萜醇类,表明单萜醇类的来源是啤酒花;5种啤酒(包括空白组)的香气物质含量和风味特征存在明显差异;同时,5组啤酒的苦味值存在显著差异,说明啤酒花的种类对啤酒的苦味影响较大。研究结果为啤酒厂对酒花的选择提供一定的参考依据和理论支持,具有十分重要的实际意义。
Four kinds of hop flowers,including Magnum,Saaz,Cascade and Tsingdao flower,were used to explore the evolution rule and difference in the aroma substances during brewing and to compare the sensory difference in the final beer.The beer aroma content in the fermentation process was measured and analyzed using HS-SPME-GC-MS method,in order to compare the aroma content among four beers which were brewed by four hops.Besides,the physical and chemical indexes in four kinds of beer were determined.The results showed that for all the hops,the content of linalool and geraniol were decreased whereas the content of citronellol,nerolidol,geranyl acetate,citronellyl acetate as well as methyl geranate were increased during the fermentation.Mono-terpenols could not be detected in the control,which indicates that it may come from hops.Moreover,there were clear differences in aroma contents and characteristic flavor compounds among the final beers including the control.There were also significant differences in the bitterness of beer,which showed that the variety of hops has a great effect on the bitterness of beer.These results could provide reference basis and theoretical support for brewery on hop selection,therefore this study and have very important practical significance.
作者
王茜
孙娇娇
侯静
彭丹丹
赵育
WANG Qian;SUN Jiaojiao;HOU Jing;PENG Dandan;ZHAO Yu(College of Food Engineering and Nutritional Science,Shaanxi Normal University,Xi'an,Shaanxi 710119,China)
出处
《农产品加工》
2021年第17期5-10,13,共7页
Farm Products Processing
基金
国家自然科学基金青年项目“短乳杆菌生物膜耐受过氧乙酸的细胞和分子机制研究”(31901657)
陕西省科技计划项目“高品质葡萄果醋生产关键技术研究与示范”(2019NY-131)。
