上面活性干酵母在小麦啤酒中的研究  

The Study of Top-fermenting Dry Yeast Brewing Wheat Beer

作　　者：崔云前[1] 魏丽培 叶国超[1] 

机构地区：[1]山东省微生物工程重点实验室,齐鲁工业大学中德啤酒技术中心,济南250353

出　　处：《食品工业》2016年第11期62-66,共5页The Food Industry

摘　　要：对比了3种上面发酵活性干酵母小麦啤酒的酿造性能和成品指标,结果表明,3种干酵母各具特性,但均表现出发酵速度快、双乙酰还原性能好(发酵9 d,双乙酰都可下降至0.1 mg/L以下)、适宜较高温度20℃发酵等特点。成品小麦啤酒酯香醇厚,口味柔和,具有小麦啤酒特有的丁香风味等特点,质量指标均达到国内小麦啤酒标准(GB 4927—2008)。The brewing characters of three top-fermenting activity dry yeasts for wheat beer brewing and the quality indexes of corresponding beer were compared. The results showed that the three yeasts had various fermentation performances, with high fermentation rate, good diacetyl reducibility （fermentation 9 d, down to 0.1 mg/L） and high fermentation temperature of 20 ℃, etc. Besides, final beers had strong ester aroma, mellow taste, and special clove flavor. The quality and brewig property of activity dry yeasts could meet the requirement of the domestic beer level （GB 4927-2008）.

关 键 词：上面发酵活性干酵母 小麦啤酒 酿造特性 

分 类 号：TS262.5[轻工技术与工程—发酵工程]