不同啤酒酵母在麦汁发酵过程中发酵性能的对比研究  

Comparative Study on Fermentation Performances of Different Lager Brewer’s Yeast Strains in Wort

作　　者：郑莉烨[1] 赵海锋[1] 赵谋明[1] 

机构地区：[1]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2012年第12期1659-1663,共5页Modern Food Science and Technology

基　　金：广东省科技计划项目(2010A010500002;2011A020102001);中央高校基本科研业务费项目(2012ZM0069)

摘　　要：研究了四种具有不同遗传背景的下面发酵啤酒酵母(Saccharomyces pastorianus,FBY0095、FBY0096、FBY0097和FBY0098)在12°P正常浓度与24°P超高浓度麦汁中发酵性能的差异。考察的发酵性能指标包括发酵速率、细胞生长量、酵母活性、麦汁发酵度、产酒量、游离氨基氮的消耗量、风味物质浓度及双乙酰的还原能力。结果表明,同一酵母菌株在正常浓度和超高浓度麦汁中的发酵性能显著不同。正常浓度发酵条件下,啤酒酵母FBY0095和FBY0098具有良好的发酵特性;而超高浓度条件下,啤酒酵母FBY0097和FBY0098表现出了较好的发酵性能。The fermentation performances including fermentation rate, cell growth, viability, apparent attenuation, alcohol content, FAN consumption and the concentrations of flavor volatiles and diacetyl of four brewer＇s yeasts （FBY0095, FBY0096, FBY0097 and FBY0098） in both normal （12 °P） and very high gravity wort （24°P） were investigated in this paper. Results showed that yeast strains exhibited significantly different fermentation performances in normal and very high gravity worts fermentation. FBY0095 and FBY0098 showed the good fermentation performances in normal gravity fermentation, whereas FBY0097 and FBY0098 exhibited the better fermentation performances in very high gravity fermentation.

关 键 词：啤酒酵母 正常浓度麦汁 超高浓度麦汁 发酵性能 

分 类 号：TS262.5[轻工技术与工程—发酵工程]