麦汁缓冲性能对啤酒酵母高级醇生成量的影响  

Effect of buffer capacity of saccharified wort on the yield of higher alcohols in beer brewing

作　　者：高庆[1] 汪志君[2] 方维明[2] 姜涌明[1] 颜荣林 周红 

机构地区：[1]扬州大学生物科学与技术学院,江苏扬州225001 [2]扬州大学食品科学与工程学院,江苏扬州225001 [3]青岛啤酒(扬州)有限公司,江苏扬州225001

出　　处：《中国酿造》2005年第3期14-18,共5页China Brewing

摘　　要：在麦汁主要成分给定的情况下,水质、外加酸以及麦汁煮沸时间是影响麦汁缓冲容量的重要因素,缓冲容量愈大,高级醇含量愈高。结果表明:pH5.0的酸水糖化效果较好;较大缓冲容量的水质有利于麦芽的糖化;盐酸、磷酸和乳酸的使用能提高麦汁的缓冲容量;充分的煮沸可使其缓冲容量降低30%以上;麦汁的缓冲容量对啤酒中高级醇浓度有较大的影响,可以通过控制麦汁的缓冲容量来实现对发酵过程pH的控制。Water quality, acid added and wort boiling time were the main factors which affected the buffer capacity of wort on the condition that the main component of wort was given, and the bigger buffering capacity, the more higher alcohols content. The result showed that, acid water at pH 5.0 and water with higher buffer capacity was in favor of saccharification; the use of hydrochloric acid (HA), phosphate acid (PA) and lactic acid (LA) could increase the buffer capacity of wort; enough boiling would decreased buffer capacity by 30% and the buffer capacity of wort had great impact on higher alcohols content in beer brewing. The pH value of beer could be controlled by controlling the buffer capacity of wort during fermentation.

关 键 词：糖化 麦汁 缓冲性能 高级醇 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程]