不同大小酵母细胞对啤酒发酵的影响  

Effect on Beer Brewing of Yeast Celluar Size

作　　者：于娓娉[1] 林永贤[1] 曹伟峰[1] 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

出　　处：《酿酒》2006年第6期73-77,共5页Liquor Making

摘　　要：采用4株不同大小的酵母菌进行啤酒发酵,在比较不同大小酵母菌发酵性能的基础上,考察了相应酿造参数和理化指标的变化;另外,还对啤酒发酵过程中酵母菌大小对啤酒风味物质形成的影响进行了相应的研究。结果发现,不同大小的酵母菌对啤酒发酵的影响存在一定的差异,细胞较小的酵母发酵性能较好,生产的啤酒高级醇含量相对较高、物理性能好;而细胞偏大的酵母产醋酸酯较多。Beer brewing has relation to the yeast cell size. Some features of yeasts with different celluar size were studied, including physiology and brewing feature and influence on some parameters. As a result, fermentation ability of small-cell yeast is higher, and more higher alcohols produced by it, and physical feature of beer produced by it is better. Otherwise, in the production of beer, a higher concentration of acetate esters were obtained using the large -cell yeast.

关 键 词：啤酒风味 酵母大小 物性参数 高级醇 醋酸酯 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.11[轻工技术与工程—食品科学与工程]