温度对酒花干投时的香味物质浸出有何影响  

What is the Effect of Temperature on the Leaching of Flavor Substances in Dry Hops

作　　者：熊志刚 XIONG Zhigang(China-German Beer Institute,Hubei Light Industry Technology Institute,Wuhan 430070,Hubei,China)

机构地区：[1]湖北轻工职业技术学院中德啤酒学院,湖北武汉430070

出　　处：《酿酒》2020年第1期94-98,共5页Liquor Making

摘　　要：酒花干投这种添加方式已成为时尚流行,也是研究课题,但许多问题依然悬而未决:比如哪些香味物质对于感官品评起着决定性的作用?香味物质的浸出什么时候结束?最佳的浸出温度和时间是多少?为了能够更好地理解酒花干投的效果、操作并优化其作用,来自酒花供货商Joh.Barth&Sohn的Sebastian Hinz及其合作者通过一个小试验对上述问题进行了深入探讨,研究成果见下文。The method of adding dry hops has become fashionable and a research topic,but many questions remain unanswered:for example,which fragrant substances play a decisive role in sensory evaluation?When does the leaching of fragrant substances end?What are the optimal leaching temperature and time?In order to better understand the effect,operation and optimization of adding dry hops,Sebastian Hinz and his collaborators from the hops supplier Joh.Barth&Sohn conducted a small experiment to discuss the above issues in-depth.The research results are shown as follows.

关 键 词：酒花干投 口味阈值 4-MMP 酒花香味物质 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]