摘要
高级醇是啤酒中主要的风味物质,但含量过高会对啤酒质量产生不利影响。选育低产高级醇的啤酒酵母菌种,可从源头上有效控制啤酒酿造过程中高级醇的过量生成。本文对啤酒生产中高级醇的生成机制,及依据此机制开展的啤酒酵母选育工作做一综述。随着生物技术的不断发展,高级醇生成的精确机制将会得到清晰阐释,据此对啤酒酵母高级醇代谢进行精细调控以提高啤酒风味质量,将成为啤酒酵母菌种选育工作的重要方向。
Higher alcohols , the major flavor materials in beer , have significant negative effects on beer quality when their concentration beyond certain level .Breeding of yeast strains with low higher alcohols productivity is proved to be an efficient method for the controlling of higher alcohols in beer .In this paper,the synthesis mechanisms of higher alcohols during beer fermentation ,and the strains improving works based on these mechanisms were reviewed .With the development of biotechnology , the details of higher alcohols biosynthesis will be revealed , and the fine tuning of higher alcohols metabolism of beer yeast would be a more efficient strategy to promote beer flavor quality .
出处
《齐鲁工业大学学报》
CAS
2013年第3期15-19,共5页
Journal of Qilu University of Technology
基金
国家863计划项目(2012AA023408)
关键词
高级醇
啤酒发酵
啤酒酵母
生成机制
菌种选育
higher alcohols
beer fermentation
brewing yeast
synthesis mechanism
strains improving
