IPA啤酒中酒花香味物质的研究进展  

Research progress of hops aroma compounds in IPA beer

作　　者：崔云前[1] 任辉[1] 成冬冬[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》2017年第5期9-12,共4页China Brewing

摘　　要：随着啤酒工业的发展,印度浅色爱尔啤酒(IPA)越来越受消费者的欢迎。酒花赋予啤酒丰富的风味,IPA啤酒的突出特点是酒花香味丰富。该文对IPA中酒花香味物质及其对IPA啤酒香味的影响和其在发酵过程中的变化的最新研究做了全面综述,同时探讨了酒花干投和湿投对IPA口味的影响,并介绍了目前酒花香味物质的分析方法,为今后酒花香气研究者提供参考,以推动啤酒行业发展。With the development of beer industry, India pale ale beer （IPA） is more and more popular with consumers. Hops offer beer rich flavors, and the outstanding characteristic of IPA beer is its rich hop aroma. The hops aroma compounds in IPA beer, the effects of the compounds on the IPA beer aroma and the latest research of its change in the fermentation process were comprehensively reviewed. At the same time, the effects of dry-hopping and wet-hopping on IPA beer aroma were also discussed. The analysis methods of the hop aroma compounds in IPA beer were introduced, which could provide reference for the future researcher and promote the development of beer industry.

关 键 词：IPA啤酒 酒花香味物质 啤酒香味 干投 湿投 分析方法 

分 类 号：TS262.5[轻工技术与工程—发酵工程]