酿造单宁在啤酒高浓酿造中应用效果的评价及其影响因素的探讨  

Evaluation of Brewing Tannin Application in High Concentration Brewing of Beer and Investigation of the Influence Factors

作　　者：王家林[1] 薛长湖[1] 付雪艳[1] 李兆杰[1] 薛勇[1] 

机构地区：[1]中国海洋大学食品工程系

出　　处：《食品与发酵工业》2005年第8期30-33,共4页Food and Fermentation Industries

基　　金：国家重点创新项目"啤酒稳定性;保鲜及抗老化研究"(国经贸技[1996]810号)相关研究内容

摘　　要：将酿造单宁应用于高浓酿造啤酒生产中,研究发现,酿造单宁能明显提高啤酒质量,改善啤酒风味,提高其稳定性和抗老化能力,延长保鲜期,缩短生产周期,改善成品啤酒的感官特征等。应用酿造单宁后,啤酒中的总多酚含量变化不大,经风味评价,啤酒的主要风味物质无明显变化。啤酒中Ca2+含量在适宜范围内(30～85mg/L),酿造单宁不会对啤酒酿造产生影响;但若Ca2+含量超出合理范围,则会对啤酒的浊度产生一定的影响。异α-酸含量在一定范围内,尚未发现对酿造单宁应用效果产生影响。In this paper, we applied the brewing tannin in high concentration brewing of beer. Results showed that the brewing tannin could improve the beer＇s quality and flavor, enhanced its stability and anti-aging ability, prolong the period of keeping fresh, shorten the producing course and improve the beer＇s sensual character istics. The content of total poly-phenol and main flavorous substance had no changes with application of brewing tannin. Ca^2＋ at optimal concentration range had no effect on brewing tannin application. However, when it was out of the optimal range, Ca^2＋ affected the turbid degree of beer. The iso-α-acids exerted no obvious influence on the beer

关 键 词：酿造单宁 高浓酿造 CA^2+ 异Α-酸 风味评价 啤酒生产 风味评价 应用 含量变化 抗老化能力 啤酒质量 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS251.7[轻工技术与工程—食品科学与工程]