高级醇对啤酒风味的影响及其在啤酒生产中的控制措施  

Effect of Higher Alcohols on Beer Flavors and Content Control during Beer Brewing

作　　者：刘海兵 

机构地区：[1]大连华润棒槌岛啤酒有限公司,辽宁大连116021

出　　处：《酿酒》2005年第1期54-55,共2页Liquor Making

摘　　要：高级醇是构成啤酒酒体的重要物质 ,是啤酒酿造过程中不可避免的副产物。高级醇赋予啤酒醇厚感、泡沫细腻 ,使啤酒丰满 ,但含量太高会破坏啤酒酒体及风味。影响和控制啤酒酿造过程中高级醇含量的因素有啤酒酵母、麦芽质量、麦汁成分和发酵工艺 (如发酵温度、发酵方法、发酵度 )等。Higher alcohols, produced by anabolism and degradation metabolism during beer brewing, is the main by-product of yeast fermentation. It makes beer full-bodied taste and exquisite foam, but excessive higher alcohols content would destroy beer body and the flavors. Main factors of affecting higher alcohols content in beer are yeast species, malt quality, composition of malt liquid, and fermenting conditions (fermenting temperature, fermenting methods, fermenting degree etc.).

关 键 词：啤酒生产 高级醇含量 风味 啤酒酿造 发酵度 麦芽质量 麦汁 影响 因素 控制 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS971[轻工技术与工程—食品科学与工程]