啤酒酿造工艺中溶解氧对啤酒质量的影响及控制方法分析  

Effect of Dissolved Oxygen on Quality in Beer Brewing Process and Analysis of Control Methods

作　　者：周青奖 Zhou Qingjiang(Pingyang Gold Investment and Production Management Co., Ltd., Wenzhou 325400, China)

机构地区：[1]平阳金投资产管理有限公司,浙江温州325400

出　　处：《现代食品》2019年第16期59-60,74,共3页Modern Food

摘　　要：啤酒是糖化麦汁经酵母发酵而来的产物,发酵过程的厌氧阶段即酒精发酵阶段,无需氧的供给,而需要多种酶的作用,而接种于麦汁的酵母菌,在繁殖生长阶段需要足够的氧,但是如果麦汁中溶解氧含量过高,也会对麦汁的发酵产生消极影响,导致啤酒色泽变差,超过一定量的溶解氧还会产生氧化味,从而降低啤酒的品质,所以,在麦汁发酵过程中要严格控制其中的溶解氧含量。本文针对溶解氧含量对啤酒质量的影响进行了分析,并提出了相应的控制措施。Beer is the product of saccharified wort fermented by yeast. During the anaerobic stage of fermentation, that is, the alcohol fermentation stage, there is no need for oxygen supply, but a variety of enzymes are needed. The yeast inoculated in wort needs sufficient oxygen supply during the reproduction and growth stage, but if the dissolved oxygen content in wort is too high, it will also affect wort. Fermentation has a negative impact on beer color, resulting in a deterioration of beer color, more than a certain amount of dissolved oxygen will also produce oxidative taste, thus reducing beer taste. Therefore, in the process of wort fermentation, the dissolved oxygen content should be strictly controlled. In this paper, the influence factors of dissolved oxygen content on beer quality were analyzed, and the corresponding control measures were put forward.

关 键 词：啤酒酿造 溶解氧 影响及控制 

分 类 号：TS262.5[轻工技术与工程—发酵工程]