啤酒有机酸代谢过程的研究  

Study on the Metabolic Process of Organic Acids in Beer

作　　者：单军[1] 李红[2] 郭玉蓉[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730000 [2]中国食品发酵工业研究院,北京100027

出　　处：《安徽农业科学》2008年第15期6519-6520,6539,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]研究啤酒有机酸的代谢过程。[方法]考察发酵液中乙酸、苹果酸、富马酸、琥珀酸、乳酸含量及有机酸总量在啤酒发酵过程中的变化,研究有机酸的代谢过程。[结果]随着发酵时间的延长,有机酸总量、苹果酸含量均呈增加趋势。乙酸含量占有机酸总量的比例很高,发酵时间的延长会明显导致发酵液中乙酸含量的增加。琥珀酸含量随发酵时间的延长而增加,第6-9天明显下降。在啤酒发酵初期,富马酸含量呈倍数增长,然后几乎没有变化,之后快速增长达到峰值,发酵后期明显下降。乳酸含量在发酵初期下降,在发酵中后期增加。[结论]在啤酒发酵过程中,发酵液中各种有机酸的含量均会发生变化,但变化曲线有所不同。[Objective] The aim of the research was to study the metabolic process of organic acids in beer.[Method] The changes of the contents of acetic acid,malic acid,fumaric acid,succinic acid,lactic acid and total content of organic acids in the fermentation process of beer were observed.And the metabolic process of organic acids were studied.[Result] With the prolonging of fermentation time,both total content of organic acids and malic acid content showed the increasing trends.When the proportion of acetic acid content in total content of organic acids was higher,the prolonging of the fermentation time would led to the obvious increase of acetic acid content in the fermentation liquid.Succinic acid content was increased with the prolonging of the fermentation time and obviously decreased on the 6th ~9th d.In early fermentation stage of beer,the content of fumaric acid showed the multiple increases and then had little change,increased quickly to the peak value and obviously decreased in late fermentation stage.Lactic acid content was decreased in early fermentation stage and increased in middle and late fermentation stage.[Conclusion] In the fermentation process of beer,the contents of each organic acid in fermentation liquid would all change and the changing curves were different.

关 键 词：发酵液 有机酸 代谢 发酵时间 

分 类 号：Q591.9[生物学—生物化学]