啤酒发酵过程有机酸代谢特征变化规律的研究  

Study on Variation of Organic Acids in Process of Beer Fermentation

作　　者：黄彦君 

机构地区：[1]深圳金威啤酒有限公司,深圳518019

出　　处：《酿酒》2009年第6期53-55,共3页Liquor Making

摘　　要：对发酵过程中几种主要有机酸的变化进行了初步研究。研究结果表明,有机酸大致可以分为三类:第I类,发酵过程中基本不分泌到胞外、或被酵母吸收的有机酸,包括柠檬酸、苹果酸、富马酸和甲酸;第II类,发酵过程中有较多增加的有机酸,包括乳酸和乙酸;第III类,麦汁中含量较少,但发酵过程中会大量产生,包括的有机酸为琥珀酸。Variation of content of main organic acids in process of beer fermentation was studied.The results showed that,organic acid can be devided into three parts according to its variation.Citric acid,malic acid,fumaric acid and formic acid will be reduced in process of beer fermentation,for utilized by yeast.Lactic acid and acetic acid will have a visible increase.Succinic acid will increase distinctly in process of beer fermentation,though there is a little succinic acid in worts.

关 键 词：啤酒发酵 有机酸 变化 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]