国产高α-酸含量酒花的品质研究  

Study on the quality of domestic highα-acid hops

作　　者：王辉[1,2] 樊伟[1,2,3] 陆健[1,2] 林艳 周月南 

机构地区：[1]江南大学工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院,江苏无锡214122 [3]青岛啤酒股份有限公司,啤酒生物发酵工程国家重点实验室青啤科研中心,山东青岛266061

出　　处：《食品工业科技》2012年第17期58-63,共6页Science and Technology of Food Industry

基　　金：国家重点基础研究发展(973)计划(2010CB735706);教育部新世纪优秀人才支持计划(NCET-08-0790)

摘　　要：以青岛大花作为对照,研究了高α-酸含量酒花品种马可波罗(Marco Polo)和哥伦布(Columbus)的品质和酿造特点,评价高α-酸含量酒花对青岛大花的替代性。结果表明:马可波罗和哥伦布酒花的α-酸含量高,可降低酒花添加量。合葎草酮含量低,苦感柔和。酒花油组分中里那醇和香叶醇含量高,对啤酒的香气贡献大。总多酚及黄腐酚含量较高,但单位α-酸添加的多酚量不足且抗氧化能力略差,可能对啤酒的非生物稳定性、抗氧化性产生影响。从酿造麦汁指标来看,高α-酸含量酒花的使用可达到预期的苦味质,且异构化率高于青岛大花。采用高α-酸含量酒花配合多酚颗粒酒花使用可以改善麦汁的非生物稳定性和抗氧化能力。The quality and brewing characteristics of two designated high a-acid hop varieties Marco Polo and Cotumbus were evaluated, aiming to substitute the Qingdao flower. The results showed that Marco Polo and Columbus had higher a-acid content so that lowered the dosage.At the same time,they had the lower cohumulone content,therefore offered fine and smooth bitter taste. The high content of aromatic components linalool and geraniol would contribute a better aroma to beer than Qingdao flower.Marco Polo and Columbus provided less polyphenols to the wort,when adding unitage a-acid, despite the polyphenol contents of them were higher.With regard to the characteristics of worts added with high a-acid hops ,the Bitter Units were high enough as expected and the isomerization rates of the hops were slightly higher.The haze stability and oxidation resistance of the two high a-acid hops were comparable to Qingdao flower,when added extra hop polyphenol pellet into the boiling kettle.

关 键 词：酒花 马可波罗 哥伦布 品质 酿造 

分 类 号：TS261.42[轻工技术与工程—发酵工程]