啤酒发酵成熟度评价的研究  

The Evaluation on Beer Fermentation Maturity

作　　者：李红[1] 闫素娟[1] 康黎东 褚洁洁 金玮鋆 

机构地区：[1]中国食品发酵工业研究院,北京100015

出　　处：《酿酒科技》2015年第8期11-14,共4页Liquor-Making Science & Technology

基　　金：国家国际科技合作专项项目(2014DFG31770)

摘　　要：双乙酰是啤酒发酵过程中酵母自身代谢产生的一种副产物,其含量是衡量啤酒成熟的主要指标。双乙酰含量的传统检测方法(VDK检测方法)存在一定的缺陷,而总双乙酰(TVDK)是双乙酰及其前驱体的总和,用TVDK来评价啤酒的成熟度具有正确的指导价值。本试验通过验证VDK检测方法中存在的缺陷,得出TVDK方法的可行性,并且研究了不同浓度啤酒发酵过程中TVDK的变化规律,通过阈值试验得出TVDK在啤酒发酵成熟评价中的控制标准为0.10 mg/L。试验提出了测定啤酒中总双乙酰的可行性方法,对保证啤酒的正常发酵起到了一定作用。Diacetyl, a by-product of yeast metabolism in beer fermentation process, its content is a main indicator for evaluating beer fermenta-tion maturity. Traditional VDK measurement for diacetyl content has certain defects. TVDK is the sum of diacetyl and its precursor, and the measurement of TVDK to evaluate beer fermentation maturity is scientific. In this study, the feasibility of TVDK measurement was demon-strated through the validation of the existed defects of VDK measurement, and the change rules of TVDK in the fermentation process of beer of different alcohol content were investigated. The control standards of TVDK in the evaluation on beer fermentation maturity were determined as 100 ppb by threshold test. The feasible methods for the measurement of TVDK in beer were put forward which could guarantee normal beer fer-mentation.

关 键 词：啤酒 总双乙酰 双乙酰 发酵成熟度 

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]