通过麦汁分级煮沸来提升酒花的利用率  

Achieving Enhanced Hop Utilization by Fractional Wort Boiling

作　　者：王成(译)[1] Nele Bastgen Tobias Becher Klaus Wasmuht 

机构地区：[1]中国食品发酵工业研究院 [2]Ziemann Holvrieka GmbH,71636 Ludwigsburg,Germany [3]Technical University of Berlin,10623 Berlin,Germany

出　　处：《中外酒业》2019年第3期50-64,共15页Global Alcinfo

摘　　要：我们首次开发了含有四个转盘过滤器(模块1到4)的连续麦汁过滤系统,这是第一次利用麦汁自身的物理和化学特性进行分级过滤。这不仅节省了30%的糖化时间,而且还提高了原料的利用率,特别是酒花及其将α-酸转化为异-α-酸(异构化)的转化率方面。在实验室规模(5L)进行了一系列实验。对各模块生产的麦汁与传统的麦汁过滤槽方法进行了对比,结果表明模块3和模块4生产的麦汁可以提高酒花异构化速率。这是由pH值、原浓以及其他潜在的影响因素造成的。与传统的麦汁制备方法相比,新方法的麦汁(模块3和模块4)酒花的异构化率平均高出85%。For the first time,the continuous mash filtration system consisting of four rotary disc filters (modules 1 to 4)allows the simultaneous fractioning of the wort flows regarding their chemical and physical quali-ties.This leads not only to time savings of 30% per brew but also to the more efficient utilization of raw materials,especially in terms of hops and their chemical transformation of α-acids into iso-α-acids (isomer-ization). A series of experiments was performed at lab scale (5L vol-ume).The wort of each module in comparison to a preboil wort of a lauter tun was analyzed and boiled with hops separately.The results show an increase of the isomerization rate by using the worts from modules 3 and 4.This is caused by the pH value,the original gravity,and further influencing factors.In comparison to the preboil wort from a iauter tun,the isomerization rate of the worts (modules 3 and 4)is on average about 85% higher.

关 键 词：酒花 α酸 异-α-酸 麦汁分级 异构化 连续糖化醪过滤 

分 类 号：TS262.5[轻工技术与工程—发酵工程]