精酿啤酒酿造中存在的乙醇胁迫问题及对策  

Problems and countermeasures of ethanol stress in craft beer brewing

作　　者：张士双 李林波 田静[1] 王宝石 杨天佑[1] ZHANG Shishuang;LI Linbo;TIAN Jing;WANG Baoshi;YANG Tianyou(School of Life Science and Technology,Henan Institute of Science and Technology,Xinxiang 453003,China)

机构地区：[1]河南科技学院生命科技学院,河南新乡453003

出　　处：《食品与发酵工业》2022年第4期280-286,共7页Food and Fermentation Industries

基　　金：国家自然科学基金资助项目(11305047);河南省教育厅科学技术研究重点项目(12A180011)。

摘　　要：精酿啤酒麦汁浓度高、酒精度高、浓烈香郁,越来越受到啤酒爱好者的青睐,是我国啤酒酿造的新兴重要领域。但是较高浓度的乙醇对酵母的胁迫危害已经成为制约精酿啤酒高酒精度发酵的瓶颈。该文阐述了国内外精酿啤酒发展现状,指出了精酿啤酒的乙醇胁迫问题。结合酿酒酵母乙醇耐受机理研究进展从乙醇耐受菌株选育,发酵过程中增加海藻糖浓度、提高麦角甾醇含量、添加氮源4个方面探讨了解决精酿啤酒乙醇胁迫问题的对策,为精酿啤酒的高酒精度酿造提供了思路和方法。Craft beer is more and more popular among beer lovers because of its high gravity wort,high alcohol content and strong aroma,and has been an important innovative field in beer brewing of China.However,the ethanol stress on yeast has become the bottleneck for craft beer brewing.In this review,the development status of craft beer at home and abroad was elaborated,and the problems of ethanol stress in craft beer are pointed out.Combined with the research on ethanol tolerance mechanism of Saccharomyces cerevisiae,the countermeasures to the ethanol stress in craft beer are discussed,from breeding ethanol tolerant strains,increasing trehalose,raising ergosterol,and adding nitrogen source.This review provides ideas and methods for high alcohol brewing of craft beer.

关 键 词：精酿啤酒 乙醇胁迫 酵母选育 海藻糖 麦角甾醇 

分 类 号：TS262.5[轻工技术与工程—发酵工程]