啤酒酿造中的氧自由基  

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：《食品工业科技》2006年第1期207-210,共4页Science and Technology of Food Industry

摘　　要：氧在啤酒老化过程中起至关重要的作用,氧以氧自由基的形式参与啤酒老化。本文主要介绍啤酒酿造中氧自由基的性质,以及参与这些自由基反应的酶和非酶类物质。金属离子的存在能催化自由基反应,金属离子清除剂对啤酒老化也有一定作用。此外,还讨论了氧自由基对啤酒风味的影响以及在啤酒酿造中的其他作用。Oxygen plays an important role in beer aging in the form of oxygen radicals. In addition to enzymes and non-enzymes involved in the radical reactions, the properties of oxygen radicals in brewing were introduced. Beer staling was also influenced by the metal ions that act as the catalyst for staling reaction. And the influence of oxygen radicals on flavor stability as well as other aspects in brewing was discussed.

关 键 词：氧 自由基 啤酒 风味 老化 

分 类 号：TS262.5[轻工技术与工程—发酵工程]