浅谈降低微型啤酒中乙醛含量的措施  

Study on factors coming from the period of mini-beer production on content of acetaldehyde

作　　者：崔进梅[1] 任永新[1] 

机构地区：[1]山东技师学院,山东济南250200

出　　处：《山东食品发酵》2009年第2期21-24,共4页Shandong Food Ferment

摘　　要：本文针对微型啤酒中乙醛含量高引进啤酒上头的因素进行探讨,论述了啤酒生产过程中乙醛的生产及影响啤酒中乙醛含量的因素,并提出了如何通过合理的生产工艺进行控制,以保证啤酒的质量。Acetaldehyde is one of the most important flavor ingredients in beer. One target of beer production is to produce the beer with low acetaldehyde content. It was summarized about the properties of acetaldehyde.The metabolism of acetaldehyde in Saccharomyces cerevisiae during fermentation and aging, the factors impacting acetaldehyde content in beer and some research progress on acetaldehyde content control.

关 键 词：啤酒 乙醛 控制 措施 

分 类 号：TS262.5[轻工技术与工程—发酵工程]