高浓酿造啤酒发酵周期的研究进展  

Research progress on fermentation cycle of high gravity brewing

作　　者：张亚萌 王金晶[1,2] 钮成拓 郑飞云[1,2] 刘春凤 李崎[1,2] ZHANG Yameng;WANG Jinjing;NIU Chengtuo;ZHENG Feiyun;LIU Chunfeng;LI Qi(Key Laboratory of Industrial Biotechnology,Ministry of Education,School of Biotechnology,Jiangnan University,Wuxi 214122,China;Laboratory of Brewing Science and Technology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]江南大学生物工程学院工业生物技术教育部重点实验室,江苏无锡214122 [2]江南大学生物工程学院酿酒科学与工程研究室,江苏无锡214122

出　　处：《中国酿造》2021年第7期17-21,共5页China Brewing

基　　金：国家自然科学基金(31771963)。

摘　　要：高浓酿造是采用高浓麦汁发酵,之后进行稀释的啤酒酿造技术,该方法可显著提高生产效率,被广泛应用于啤酒生产中。虽然高浓酿造技术基本发展成熟,但仍存在发酵周期长以及后稀释造成风味不平衡的问题。由于高浓麦汁的特性,会导致发酵不彻底、发酵缓慢以至于延长发酵周期。该文分别从原料、发酵条件、菌株质量方面对高浓酿造啤酒发酵周期影响因素作了综合阐述,并对解决发酵周期长这一问题进行了讨论,提供可行思路。High concentration brewing is a beer brewing technology with high gravity wort fermentation followed by dilution.The method significantly improved the production efficiency and it was widely used in beer production.Although the high gravity brewing technology was basically mature,there were still problems of long fermentation cycle and imbalance flavor caused by post dilution.Due to the characteristics of high gravity wort,it can lead to incomplete fermentation,slow fermentation and prolonged fermentation cycle.The factors influencing the fermentation cycle of high gravity brewing were comprehensively expounded from the aspects of raw materials,fermentation conditions and strain quality,and the solution to the problem of long fermentation period was discussed,and feasible ideas were provided.

关 键 词：高浓酿造 酵母发酵性能 环境胁迫 发酵周期 

分 类 号：TS262.5[轻工技术与工程—发酵工程]