上面发酵小麦啤酒酵母发酵性能的比较研究  

Comparison of the fermentation properties of top-fermented wheat beer yeasts

作　　者：焦健[1] 葛新霞[1] 周生民[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》2012年第1期147-150,共4页China Brewing

摘　　要：采用3株上面发酵酵母在相同条件下酿造了同等浓度(11°Bx)的小麦啤酒,在此过程中对各种酵母在扩培期的悬浮细胞数、酵母的凝聚性、外观糖度的变化、双乙酰的还原以及高级醇和酯类物质的形成进行了跟踪检测比较,并测定了啤酒的各种理化指标。结合它们所酿制啤酒的感官品评,得出了它们各自的优良特性。In this paper,three top-fermentation yeasts are used to produce the wheat beers with the same concentration（11°Bx）.The fermentation performance of yeast including cell number in propagation phase,flocculation,the change of appearance sugar degree,the reduction of diacetyl,the production of higher alcohols and ester were detected and compared,and the physiochemical index of beer was determined.Finally,their respective property were put forward combination with sensory evaluation.

关 键 词：上面发酵酵母 小麦啤酒 酿造特性 

分 类 号：TQ920.1[轻工技术与工程—发酵工程]