啤酒发酵过程中糖组分含量与发酵度关系研究  

Study on the relationship between sugar content and fermentation degree during the fermentation process of beer

作　　者：刘倩[1] 李志 

机构地区：[1]华润雪花啤酒(中国)有限公司

出　　处：《中外酒业》2018年第23期50-56,共7页Global Alcinfo

摘　　要：啤酒生产发酵过程中,麦芽汁中的可发酵性糖组分的种类及其含量,直接影响酵母的生长繁殖、合成代谢及发酵作用,最终影响成品酒的风味物质和口感品质。本试验在实验室条件下,模拟勇闯啤酒大生产试验过程,采用高效液相色谱法检测啤酒生产过程样品(糖浆、14.5。P混合麦汁和发酵液)中各糖组分含量,安东帕啤酒分析仪检测发酵度,以各糖组分含量为自变量,发酵度为因变量,进行多元回归分析,得到预测极限发酵度的回归方程,并结合大生产跟踪试验结果,进行回归方程拟舍。结果表明,得到的回归方程能够准确预测出发酵度,对于啤酒大生产实践具有很好的指导作用,可以优化和调整啤酒发酵工艺,对于提高酒体质量也具有重要的意义。During beer brewing,the varieties and contents of these fermentable sugars in wort would affect the growth,anabolism and fermentation of yeast.Finally,it affected the flavor and mouthfeel of beer.In this experiment,it was intended to simulate the large-scale production through laboratory conditions.High performance liquid chromatography (HPLC)was used to determine the content of fermentable sugars.The fermentation degree was analyzed by anton paar beer analyzer.Then we used the fermentable sugar contents as independent variables,fermentation degree as the dependent variable,and made a multiple regression analysis.After that,we combined with the results of large-scale production experiment to confirm the regression equation.The results showed that,the regression equations were able to predict the fermentation degree.It had great guiding significance to large-scale production,also could be optimize and adjust of beer fermentation process,and was important to improve the quality of beer.

关 键 词：啤酒 发酵 糖 发酵度 

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