精酿啤酒专用麦芽的研究进展  

Research progress of special malts for craft beers

作　　者：黄琳 葛秀琪[1] 张元夫 王爽 王楠 刘逸寒 张朝正 HUANG Lin;GE Xiuqi;ZHANG Yuanfu;WANG Shuang;WANG Nan;LIU Yihan;ZHANG Chaozheng(Key Laboratory of Industrial Fermentation Microbiology,Ministry of Education,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China;Tianjin Engineering Research Center of Microbial Metabolism and Fermentation Process Control,College of Biotechnology,Tianjin University of Science and Technology,Tianjin 300457,China)

机构地区：[1]天津科技大学生物工程学院工业发酵微生物教育部重点实验室,天津300457 [2]天津科技大学生物工程学院天津市微生物代谢与发酵过程控制技术工程中心,天津300457

出　　处：《中国酿造》2020年第2期7-12,共6页China Brewing

基　　金：国家自然科学基金面上项目(31571805);天津市企业科技特派员项目(19JCTPJC52200);天津科技大学2018-2019年大学生实验室创新基金(1804A202)

摘　　要：在工业啤酒日趋饱和的大背景下,精酿啤酒在中国受到越来越多消费者的喜爱,并呈现出广阔的成长空间。麦芽作为精酿啤酒重要原料之一,其品质优劣决定了啤酒品质的好坏。该文结合当前精酿啤酒专用麦芽的应用研究,总结、归纳了精酿啤酒酿造用麦芽的基本种类、制麦工艺、麦芽风味物质及麦芽主要成分对啤酒品质的影响,最后阐述了精酿啤酒专用麦芽对麦芽加工工业和精酿啤酒制造业的重要意义,并对精酿啤酒专用麦芽的前景进行了展望。Under the background of industrial beer becoming increasingly saturated,craft beers are becoming more and more popular for consumers,and the market of craft beer shows a broad space for growth in China.As one of the important raw materials for craft beer,the quality of malt determines the quality of craft beer.Based on the current research on the malts for craft beers,the basic types of malts for craft beers,the technologies of malt-making,the studies of malt flavors substances and the effects of the main components of malts on the qualities of craft beers were summarized.Finally,the significances of malts for the malt industries and craft beers processing were expounded,and the development of special malts for craft beers was also prospected.

关 键 词：精酿啤酒 专用麦芽 啤酒品质 风味 

分 类 号：TS262.5[轻工技术与工程—发酵工程]