啤酒生产过程中双乙酰的控制  

Management of Biacetyl in Beer Brewing

作　　者：李绒 

机构地区：[1]贵州瀑布集团技术处,贵州贵阳550002

出　　处：《酿酒科技》2002年第2期67-67,66,共2页Liquor-Making Science & Technology

摘　　要：在发酵过程中 ,筛选分离提高双乙酰的酵母变异菌株 ,提高其对双乙酰的还原速率 ;提高发酵温度 ,增加通风搅拌 ,降低麦汁的 pH值 ,以加速α -乙酰乳酸的分解速度 ;在主酵中添加α -乙酰乳酸脱羧酶、利用CO2 洗涤、添加抗坏血酸(Vc)等控制双乙酰。(庞晓)Yeast variant strains of biacetyl were selected and separated during fermentation to increase its reduction rate against biacetyl. Meanwhile, increase of fermentation temperature, stirring under more extensive ventilated conditions and decrease of the pH value of wort could speed up the decomposition rate of α-aceto-lactic acid. In addition, addtion of α-aceto-lactic acid decarboxylase, application of CO2 and addition of Vc etc. could make control biacetyl effectively.(Tran.by YUE Yang)

关 键 词：啤酒生产 双乙酰 控制 生产 麦汁质量 发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]