不同麦汁浓度及酵母代数的电导率在线监测  

On-line monitoring of different wort concentration and yeast generation by conductivity

作　　者：窦少华[1] 赵长新[1] 董亮[1] 郭建华[1] 

机构地区：[1]大连轻工业学院生物与食品工程学院,辽宁大连116034

出　　处：《中国酿造》2005年第11期20-22,共3页China Brewing

基　　金：辽宁省教育厅高校科研基金资助项目(NO.2020701093)

摘　　要：采用电导率测量的方法对啤酒发酵过程进行了在线监测,并且对不同麦汁浓度、不同酵母代数进行了研究。结果表明:对于不同浓度的麦汁,其发酵过程中电导率的变化呈现明显的规律性,酵母代数对电导率的影响较大,1代酵母要比0代酵母提前约50min出现第1个拐点,即结束迟滞期;提前3h出现第2个拐点。这为研究啤酒发酵提供了一种有效的方法。In this experiment, on-line monitoring was carried out by measuring conductivity during beer fermentation. Moreover, different wort concentrations and yeast generations were also studied. The results showed that the conductivity changed regularly with the variation of the wort concentration during fermentation. And the conductivity was greatly affected by the yeast generation. For the first generation, the first inflexion point, which meant the end of lag phase, appeared about 50 min earlier than that for the zero generation, and the second inflexion point appeared 3 h earlier. This provided an effective method for beer fermentation research.

关 键 词：在线监测 电导率 啤酒 酵母代数 麦汁浓度 影响因素 

分 类 号：TS262.5[轻工技术与工程—发酵工程]