控制上面发酵小麦啤酒中高级醇含量的研究进展  

Research progress on higher alcohols control in top-fermentation wheat beer production

作　　者：于爱红[1] 耿靖玮[1] 弭孝涛[1] 刘建恒[1] 周广田[1] 

机构地区：[1]山东轻工业学院食品与生物工程学院,山东济南250353

出　　处：《中国酿造》2011年第1期21-25,共5页China Brewing

摘　　要：高级醇是啤酒中主要的风味物质,适量的高级醇能赋予啤酒丰满的口感,增加酒体的协调性,高级醇过量则会给啤酒带来异杂味并引起人体某些疾病。该文对高级醇的性质,测定方法,在啤酒中的代谢途径,影响其含量的因素以及降低上面发酵小麦啤酒中高级醇含量的研究情况进行了综述。Higher alcohols are the main flavor substances in beer. Adequate quantity of higher alcohols could make beer with full and enjoyable taste and improve the harmony of aroma profile of beer. However, superfluous higher alcohols content would bring off-flavor in beer and is harmful for human health. Research progress in the characteristic, determination methods, metabolic pathway of higher alcohols in beer, factors affected their contents, and technique control for reduced higher alcohols contents in top-fermentation wheat beer was summarized in the paper.

关 键 词：高级醇 上面发酵小麦啤酒 发酵工艺 工艺控制 酵母 

分 类 号：TS262.5[轻工技术与工程—发酵工程]