啤酒麦汁的糖组成及啤酒酵母糖代谢的特征  

Sugar Compositions of Wort and Sugar Metabolism of S.cerevisiae

作　　者：李红[1] Gabriella Farkas Kun Szilard 王君伟[1] 闫素娟[1] 金玮鋆 褚洁洁 

机构地区：[1]中国食品发酵工业研究院,北京100015 [2]匈牙利布达佩斯考文纽斯大学食品科学学院酿酒与蒸馏酒系

出　　处：《酿酒科技》2015年第6期16-19,共4页Liquor-Making Science & Technology

基　　金：国家国际科技合作专项项目(2014DFG31770)

摘　　要：麦汁中可发酵性糖包括果糖、葡萄糖、蔗糖、麦芽糖以及麦芽三糖,啤酒发酵过程中酵母对5种可发酵性糖进行吸收代谢,最终生成酒精和CO2。本试验测定了麦汁浸出物中5种糖的含量,并对发酵过程中糖的变化进行了跟踪,通过对糖的吸收机理进行分析,提出了快速发酵酵母的选育策略,可供啤酒快速发酵参考。The fermentable sugar in wort includes glucose, sucrose, fructose, maltose and maltotriose. In beer fermentation process, these five kinds of fermentable sugar are absorbed by S.cerevisiae, and finally converted into alcohol and CO2. In the experiments, the content of these five kinds of sugar in wort extract were measured. Meanwhile, the change in sugar in fermentation process were tracked. Through the analysis of the absorption mechanism of sugar, the selection＆amp;breeding strategy of rapid fermentation S.cerevisiae was put forward, which could guide beer rapid fermentation.

关 键 词：啤酒 糖代谢 麦芽三糖 快速发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS262.54[轻工技术与工程—食品科学与工程]