二次发酵啤酒的研究概况  

Research of Secondary Fermentation Beer

作　　者：战雯丽 崔云前[1] 曹静 朱笑广 ZHAN Wenli;CUI Yunqian;CAO Jing;ZHU Xiaoguang(China-Germany Brewing Technical Center,Qilu University of Technology,Ji’nan 250353,China)

机构地区：[1]齐鲁工业大学中德啤酒技术中心,山东济南250353

出　　处：《食品科技》2021年第12期100-104,共5页Food Science and Technology

基　　金：山东省自然基金面上项目(ZR2020MC205);齐鲁工业大学国际合作项目(QLUTGJHZ2018011)。

摘　　要：二次发酵啤酒以其新鲜的口感和独特的风味,深受啤酒爱好者的青睐。但是由于其生产工艺较为复杂,二次发酵啤酒的品质极易受到外界环境和微生物的影响和制约,进而限制了产品的大规模生产和贮存。文章对二次发酵啤酒的国内外研究进展和成果进行了综述,包括啤酒二次发酵的添加物、二次发酵的酵母选择以及二次发酵所需的生产容器,为啤酒二次发酵添加物以及容器的选择提供参考,以期提高二次发酵啤酒的产品质量,推动啤酒市场的生鲜化发展进程。Secondary fermentation beer is favored by beer lovers because of its fresh taste and unique flavor.However,due to the complex brewing process,the quality of secondary fermentation beer is easily affected and restricted by the external environment and microorganisms,which limit the mass production and storage of the product.The research progress and achievements of secondary fermentation beer at home and abroad were summarized,including the additives of secondary fermentation,the selection of yeast and the production containers needed for secondary fermentation beer,which will be a reference for the selection of additives and brewing container in order to improve the quality of secondary fermentation beer and promote the development of fresh beer market.

关 键 词：二次发酵 鲜啤酒 酵母 瓶内发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程]