成品啤酒中双乙酰含量的控制  

On the Control of Diacetyl Contents in Beer Products

作　　者：刘友华 余孔捷[2] 

机构地区：[1]福建省闽城啤酒厂 [2]福建省轻工业研究所

出　　处：《福建轻纺》1997年第10期1-3,共3页The Light & Textile Industries of Fujian

摘　　要：本文讨论成品啤酒中双乙酰含量回升原因及保证双乙酰含量在啤酒保质期内符合要求的工艺控制措施；通过双乙酰测定采用不同方法所得结果的比较，建议啤酒生产厂家测定双乙酰时，除了采用国标方法外，还应采用EBC方法，后者有利于考察啤酒中双乙酰及其前躯体含量，从而有效控制成品啤酒双乙酰含量的回升。This paper discuss the cause for the increase of diacetyl contents in beer products and the techniques for the control of diacetyl contents in the brewed beer during their quality-guaranteed period. It compares the results obtained through different diacetyl measurements and thus proposes that the beer brewery adopt both the state standard measurement and EBC measurement for the measurement of diacetyl. The latter facilitates the examination of the contents of the diacetyl and its precursors in beer and, consequently, to control effectively the increase of diacetyl contents in the beer products.

关 键 词：啤酒 双乙酰控制 酿酒工艺 

分 类 号：TS262.5[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]