啤酒高浓酿造的研究  

A Study on High Gravity Brewing of Beer

作　　者：孙向军[1] 姚晓敏[1] 

机构地区：[1]上海交通大学农学院,上海201101

出　　处：《食品与发酵工业》2001年第7期19-21,共3页Food and Fermentation Industries

摘　　要：探讨了高麦汁浓度对酵母生长发酵的影响 ,研究了麦汁溶氧对酵母生长发酵的促进作用。实验结果表明 :随着麦汁浓度的增加 ,酵母糖降速率明显降低 ;相同浓度的麦汁 ,α 氨基酸含量低 ,酵母糖降速率下降 ;α 氨基氮含量高 ,酵母增殖密度明显增加 ,但单位α 氨基氮生成酵母细胞干重降低 ,即增加的α 氨基氮未被充分用于生成酵母细胞 ;充入纯氧能显著提高麦汁的饱和溶氧量 ,采用二次充氧比一次充氧能够显著提高啤酒发酵度 。The effects of extract and amino nitrogen in wort on growth of yeast and fermentation rate were studied, and the effects of dissolved oxygen in wort were also investigated. Experiments showed that fermentation rate would decline when the extract of wort increased or the amount of amino nitrogen in wort decreased, the growth of yeast would be improved while amount of amino nitrogen in wort increaed, but amino nitrogen were not used in the biosynthesis of yeast completely, oxygenation would increase fermentation rate and shorten fermentation time apparently, two times oxygenation was quiet better than one time oxygenation.

关 键 词：高浓酿造 酵母生长 麦汁充氧 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程]