降低啤酒中乙酸含量的初步研究  

Preliminary Research on Reducing Acetic Acid Content in Beer

作　　者：刘景[1] 李崎[1] 顾国贤[1] 

机构地区：[1]江南大学教育部工业生物技术重点实验室,江苏无锡214036

出　　处：《酿酒科技》2005年第7期57-59,共3页Liquor-Making Science & Technology

摘　　要：啤酒中的乙酸主要来自麦芽及发酵过程。不同品种和制麦工艺制作的原料麦芽中乙酸含量有较大差异。麦汁浓度与麦汁pH值的升高均使乙酸增加,尤以后者的影响更显著。发酵前期,乙酸含量不断减少,在后酵过程中到达最低值后缓慢上升,最后趋于稳定。另外,在保证煮沸麦汁质量的前提下,增加煮沸时间和强度能大量减少乙酸含量。空气洗涤处理对麦汁中乙酸量的降低也有明显影响。The acetic acid in beer mainly came from malt and the fermentation process. Acetic acid contents varied greatly with changes of malt variety and malt preparation techniques. The increase of wort concentration and wort pH value would lead to the increase of acetic acid content. In addition, the effects of fermentation on acetic acid content were especially obvious. In prior fermentation stage, acetic acid content decreased constantly and reached the lowest value in late fermentation stage, and then it turned to increase slowly and became stable eventually. Besides, prolonging boiling time and strengthening boiling intensity could greatly decrease acetic acid content on the premise that wort quality was guaranteed. The operation of air-washing was also a evident measure to reduce acetic acid content in wort.

关 键 词：啤酒 乙酸 麦芽 发酵 煮沸 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]