小麦啤酒“酸感”形成分析及其调控技术研究  

Study on the formation and Regulation Technology of"acidity"in Wheat Beer

作　　者：王成 林盛恒 刘静[2] 熊丹[2] 涂京霞[2] 郝建秦 王德良 WANG Cheng;LIN Sheng-heng;LIU Jing;XIONG Dan;TU Jing-xia;HAO Jian-qin;WANG Deliang(China National Research Inst让ute of Food and Fermentation Industries,Beijing 100015,P.R.China;Guangzhou Zhujiang Brewery Group CO.,LTD.Guangzhou,510308,P.R.China)

机构地区：[1]中国食品发酵工业研究院有限公司,北京市100015 [2]广州珠江啤酒股份有限公司,广东省广州市510308

出　　处：《中外酒业》2020年第23期7-13,共7页Global Alcinfo

摘　　要：小麦啤酒因为其口感醇厚,花香突出,泡沫丰富的特点近些年逐渐受到消费者的认可,也逐渐成为各大啤酒集团的重点产品。但目前市面上许多小麦啤酒产品相比于拉格啤酒口感上有明显的“酸感”,容易引起消费者的饮后不愉悦。为了解决这个问题,本文系统研究了小麦啤酒有机酸的构成,发现小麦啤酒中乙酸、琥珀酸含量显著高于拉格啤酒。通过对琥珀酸和乙酸的酸感阈值分析,确定了这两种有机酸是小麦啤酒产生“酸感”的关键,在系统分析乙酸和琥珀酸的生成变化规律后,通过原料、工艺、菌种、储藏等方面的研究,得到最优的工艺,使得小麦啤酒的乙酸控制在130mg/L以内,琥珀酸含量控制在150mg/L以内,相比于初始分别降低30%和25%,并通过感官品评分析,小麦啤酒“酸感”降低,感官品质提升.Wheat beer is the key product of beer groups in China recently,because of its foam and sensory quality better than lager beer.However,wheat beer sometime have obvious "acidity feeling",which is unacceptable for consumers.In order to solve this problem,the composition of organic acids in wheat beer was systematically studied in this paper,and it was found that the content of acetic and succinic acid in wheat beer was significantly higher than that in lager beer.After the test of acid sense threshold of succinic acid and acetic,these two organic acids are the key to induce acid sense.Then the change of acetic and succinic acid during the whole process was systemic studied.And after the study of factors such as malt,yeast,technology and storage,we get the optimal process which makes acetic acid and succinic acid control within the 130 mg/L and 150 mg/L,decrease by 30% and 25% respectively compared to the initial.Finally after the test of the sensory evaluation,wheat beer"acidity"problem is resolved.

关 键 词：小麦啤酒 酸感 乙酸 琥珀酸 菌种 

分 类 号：TS2[轻工技术与工程—食品科学与工程]