酵母代数对啤酒发酵过程挥发性风味物质的影响  

Effect of Yeast Generation on Volatile Flavor Compounds in Beer Fermentation

作　　者：郑昕 张彦青[2] 

机构地区：[1]深圳第二高级技工学校,深圳518049 [2]中国食品发酵工业研究院,北京100027

出　　处：《酿酒》2011年第5期48-50,共3页Liquor Making

摘　　要：针对0代～3代酵母,采用相同的接种量和接种工艺,对啤酒发酵过程中挥发性风味物质含量进行跟踪分析,并揭示出不同的酵母代数与发酵阶段挥发性风味物质生成量之间的变化规律,对提高啤酒的风味一致性具有重要的意义。In this study,the same inoculum size and the inoculation process were used with 0-3 generation yeast.The contents of volatile flavor compounds were analyzed during the fermentation process.The relationship between the yeast generation and the formation of the volatile compounds during the fermentation stage was revealed,which is of great significance to the homogeneity of beer flavor.

关 键 词：酵母代数 挥发性风味物质 发酵过程 

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]