啤酒用糖浆的感官品评方法之初探  

The Primary Study of the sensory evaluation method for the Brewing Syrup

作　　者：吴学倩 刘月琴 李志 钟俊辉 Wu Xueqian;Liu Yueqin;Li Zhi;Zhong Junhui(China Resources Breweries Co.,Lt)

机构地区：华润雪花啤酒(中国)有限公司

出　　处：《中外酒业》2018年第17期41-47,共7页Global Alcinfo

摘　　要：啤酒用糖浆是啤酒重要的原辅料之一，其感官质量对啤酒风味有一定的影响，通过对国内30多个糖浆工厂的啤酒用糖浆进行品鉴，首次发现我国啤酒用糖浆存在硫臭、2’-氨基苯乙酮、吲哚、烟味等多种气味缺陷，建立相应的感官品评方法迫在眉睫。为了利于品评，使啤酒用糖浆中的缺陷气味更突出，本试验确定了样品感官评价前处理最佳条件：糖浆原液和稀释液在60℃下保温60min，糖浆稀释酸化液在60℃下保温30min；且啤酒用糖浆的感官品评需要从糖浆原液、糖浆稀释液及稀释酸化液三个维度同时进行。The Brewing Syrup is one of the most important raw materials for beer, the sensory quality of that has a certain great influence on beer flavor. For the first time we found several off-odors, like Sulfur smell, 2-Aminoacetophenone, indole, smoke etc., which are existing in Brewing Syrup in China. Therefore, it is extremely urgent to establish a corresponding Sensory evaluation method. In order to evaluate better and make the flavor offodors more prominent, this test article determined the best conditions before sensory evaluation of samples： keep the Syrup concentrate and diluent at 60℃ and 60 minutes, the Syrup dilute acidifier at 60℃and 30 minutes; and the sensory evaluation for the Brewing Syrup should be launched from the following three parts, the Syrup concentrate, the Syrup diluent and the Syrup dilute acidifier.

关 键 词：啤酒用糖浆 感官 气味缺陷 品评方法 

分 类 号：TS262.5[轻工技术与工程—发酵工程]