不同代数啤酒酵母对啤酒风味的影响  

Effect of Different Generational Yeasts on Beer Flavor

作　　者：于娓娉[1] 王国川[2] 贾士儒[1] 

机构地区：[1]天津科技大学天津市工业微生物重点实验室生化工程研究室,天津300222 [2]福建省燕京惠泉啤酒股份有限公司,福建362100

出　　处：《酿酒》2006年第5期78-81,共4页Liquor Making

摘　　要：对不同代数4株啤酒酵母的发酵性能及其对啤酒风味物质的影响展开了研究。通过研究发现,随着酵母的不断传代,酵母的遗传稳定性会发生相应的变化。一般而言,二、三代酵母活性较高,产风味物质的量较为协调。Generation ofyeast have a great impact on beer flavor. The activity ofthe second and the third generational yeast is higher than other, and their fermentation degree is higher. So the capacity oforganoleptic compounds produced by different generational yeasts is different. Generally speaking, beer flavor maturation of the second and the third generational yeast is better, so the concentration of flavor compounds in this beer is more moderate.

关 键 词：啤酒酵母 风味 代数 发酵度 

分 类 号：TS261.11[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]