啤酒麦芽引起酵母提前絮凝的研究  

Study on premature yeast flocculation induced by beer malt

作　　者：李小燕 祁雪 佟恩杰 陈文波 杨海莺 李慧 卢玉 Xiaoyan Li;Xue qi;Enjie Tong;Wenbo Chen;Haiying Yang;Hui Li;Yu Lu(Nutrition&Health Research Institute,COFCO Corporation,Beijing Key Laboratory of Nutrition,Health&Food Safety,Beijing 102209,China;COFCO Malt,Dalian,Co.Ltd,Dalian 116200,China)

机构地区：[1]中粮营养健康研究院,营养健康与食品安全北京市重点实验室,北京102209 [2]中粮麦芽(大连)有限公司,辽宁大连116200

出　　处：《中外酒业》2021年第9期28-34,共7页Global Alcinfo

基　　金：北京市科技计划基金(Z191100008619003)。

摘　　要：酵母提前絮凝(premature yeast flocculation,PYF)现象在啤酒酿造行业普遍存在,至今未有效解决。啤酒酵母发生异常严重(或者提前)絮凝,导致发酵结束时啤酒存在风味缺陷和不完全发酵。预测麦芽PYF水平对啤酒酿造行业来说至关重要,由于制麦及酿造过程中存在复杂的相互作用,故在一般水平上很难预测麦芽样品的PYF状态。尽管对PYF现象进行了几十年的研究,但PYF因子性质及其作用机制尚未完全阐明。本文介绍了PYF的研究现状,并讨论了解决方案及检测方法,以期为解决啤酒麦芽加工生产存在的PYF难题,提供理论指导意义和实践生产指导方法。Premature yeast flocculation(PYF)is common phenomenon in the brewing industry,and has not been effectively solved so far.Premature or heavy flocculation occurred in the yeast during beer fermentation,resulting in bad flavour defects and incomplete fermentation at the end of beer fermentation.The prediction of malt PYF is critical to the brewing industry,but the complex interaction between wheat-making and brewing means that it is difficult to predict the malt PYF samples at a general level.Although this phenomenon has been studied for decades,the mechanism of PYF and the nature of PYF factors have not been fully elucidated due to its complex influencing factors.In this paper,the research status of PYF was introduced,and the solutions and detection methods were discussed,so as to provide theoretical guidance and practical production guidance for solving the PYF problems existing in beer malt processing.

关 键 词：PYF 制麦 啤酒发酵 PYF检测 

分 类 号：TS2[轻工技术与工程—食品科学与工程]