高浓度啤酒酿造特性的研究概况  

Research on Brewing Characteristics of High Gravity Beer

作　　者：崔云前 孟飞 杜俊杰 吉春晖 周长生 CUI Yunqian;MENG Fei;DU Junjie;JI Chunhui;ZHOU Changsheng(Shandong Province Key Laboratory of Microbiological Engineering,College of Bioengineering,Qilu University of Technology,Jinan 250353;Heze Juxinyuan Food Company,Heze 274400)

机构地区：[1]齐鲁工业大学生物工程学院,山东省微生物工程重点实验室,济南250353 [2]菏泽聚鑫源食品有限公司,菏泽274400

出　　处：《食品工业》2021年第3期247-250,共4页The Food Industry

基　　金：工业发酵微生物教育部重点实验室(天津科技大学)开放基金项目(2017IM006);齐鲁工业大学(山东省科学院)国际合作项目(QLUTGJHZ2018011)。

摘　　要：高浓度的啤酒以其原料的创新性及浓烈醇厚的口感,受到消费者的青睐。在酿造高浓度啤酒过程中工艺条件和发酵环境会受到限制,从而影响高浓度啤酒的发酵效率和品质,制约产品的生产和开发。对高浓度啤酒的国内外最新研究进展及成果进行综述,包括高耐性啤酒酵母的选育、高浓度麦汁的制备以及发酵过程的控制,以改善酿造条件,期望获得风味独特、品质上佳的高浓度啤酒。High gravity beer has wined the attention and affection of consumers with their innovative raw materials and mellow taste.High gravity beer is threatened by processes and fermentation environment,which affect the fermentation efficiency and quality of high gravity beer,restricting its production and development.The latest research progress of high gravity beer at home and abroad is reviewed,including the breeding of high tolerance beer yeast,the preparation of high concentration wort and the control of fermentation process,and the conditions to improved brewing.It is expected to obtain high gravity beer with unique flavor and excellent quality.

关 键 词：啤酒 高浓度 酵母 发酵过程 

分 类 号：TS262.5[轻工技术与工程—发酵工程]