降低上面发酵小麦啤酒头痛感的酿造条件优化  

Optimization of top-fermented wheat beer brewing technology to reduce headache

作　　者：崔云前[1] 叶国超[1] 魏丽培 魏世雄[1] 

机构地区：[1]齐鲁工业大学生物工程学院,山东济南250353

出　　处：《中国酿造》2016年第5期134-138,共5页China Brewing

基　　金：工业发酵微生物教育部重点实验室(天津科技大学)开放基金项目(2011IM002)

摘　　要：啤酒上头的原因主要是较高的醇酯比和乙醛含量。为降低上面发酵小麦啤酒头痛感，对其发酵条件进行优化，并通过气相色谱（GC）检测啤酒中高级醇、酯类和乙醛等风味物质含量。结果表明，最优发酵条件为发酵温度18℃（醇酯1：152．02、乙醛含量3．51mg／L）、发酵压力0．12MPa（醇酯比2．01、乙醛含量2．75mg／L）和零代酵母（醇酯比2．20、乙醛含量2．76mg／L）。在此条件下发酵的小麦啤酒醇酯比为2．042．5，乙醛含量〈4mg／L，不易引起上头。The main cause of headache after drinking beer is high ratio of higher alcohols to esters and high level of acetaldehyde. To reduce headache after drinking top-fermented wheat beer, the fermentation conditions were optimized, and the flavor substances of higher alcohols, esters, and acetaldehyde were detected by gas chromatography. The result showed that the optimum fermentation conditions were as follows： fermentation temperature 18 ℃ （alcohols to esters ratio 2.02, acetaldehyde content 3.51 mg/L）, pressure 0.12 MPa （alcohols to esters ratio 2.01, acetaldehyde content 2.75 mg/L） and zero yeast generation （alcohols to esters ratio 2.20, acetaldehyde content 2.76 mg/L）. Under this condition, the alcohol to ester ratio of the fermented beer was 2.0-2.5, acetaldehyde content was less than 4 mg/L, which was not easy to cause headache.

关 键 词：上.面发酵小麦啤酒 头痛感 醇酯比 乙醛 

分 类 号：TS261.4[轻工技术与工程—发酵工程]