二氧化碳背压啤酒发酵中高级醇与酯的相关性分析  

Correlation between Higher Alcohols and Esters in Beer Fermentation With Top Pressure of Carbon Dioxide

作　　者：杨东升 李佳伟 刘婷婷 杨圆圆 李鹏 YANG Dongsheng;LI Jiawei;LIU Tingting;YANG Yuanyuan;LI Peng(School of Materials and Chemical Engineering, Hainan University, Haikou, Hainan 570228, China)

机构地区：[1]海南大学材料与化工学院生物工程系

出　　处：《酿酒科技》2019年第8期22-26,共5页Liquor-Making Science & Technology

基　　金：海南省自然科学基金(317006)

摘　　要：通过控制比较啤酒背压发酵与常压发酵,研究了二氧化碳背压发酵对啤酒中酯和高级醇生成相关性的影响以及啤酒贮藏期啤酒中酯和高级醇的变化规律。结果表明,常压条件下啤酒发酵中总高级醇含量与总酯含量呈极显著正相关(P<0.01),相关系数r=0.97199。背压条件下啤酒发酵中总高级醇含量与总酯含量同样呈极显著正相关(P<0.01),相关系数r=0.98994。总高级醇含量减少率与总酯含量减少率呈显著正相关(P<0.01),r=0.8356。啤酒贮藏期间,CO2背压可能强化酯化反应,使总高级醇含量减少,总酯含量增加。Beer fermentation with top pressure of carbon dioxide and with normal pressure were compared. The effects of CO2 top pressure on the yield of esters and higher alcohols in beer were investigated and the change rules of esters and higher alcohols in beer during the storage were explored. The results showed that, the content of total higher alcohols was significantly and positively correlated with total esters content in beer fermentation with normal pressure (P<0.01, r=0.97199);the total higher alcohols content and total esters content in beer fermentation with top pressure were also significantly and positively correlated (P<0.01, r=0.98994), and the decrease rate of total higher alcohols was significantly and positively correlated with that of total esters (P<0.05, r=0.8356);during the storage, CO2 top pressure might promote the esterification, which further resulted in the reduce of total higher alcohols and the increase of total ester content.

关 键 词：二氧化碳背压 啤酒发酵 高级醇 酯 相关性 

分 类 号：TS262.54[轻工技术与工程—发酵工程] TS261.5[轻工技术与工程—食品科学与工程]