锥罐法生产德式小麦啤酒提高酯香味的工艺研究  

Optimization of the Production Process of German Wheat Beer by the Application in the Cylindroconical Fermentation Tanks to Improve Ester Flavor

作　　者：崔汉斌 万莉[1] 高欣 CUI Han-bin;WAN Li;GAO Xin(Hubei Light Industry Technology Institute,Wuhan 430070,china)

机构地区：[1]湖北轻工职业技术学院中德啤酒学院,湖北武汉430070

出　　处：《武汉职业技术学院学报》2022年第3期115-120,共6页Journal of Wuhan Polytechnic

摘　　要：典型德式小麦啤酒以德国南部巴伐利亚含酵母浑浊小麦啤酒最为突出和著名,本研究使用W68菌种在100KL锥罐中生产德式小麦啤酒,以成品麦汁中葡萄糖、麦芽糖含量及成品啤酒中4-乙烯愈创木酚、乙酸异戊酯浓度为检测指标,研究生产工艺调整前后对成品啤酒香蕉类酯香味的影响。通过更改糖化原料配比、调整糖化工艺、缩短煮沸时间、提高酵母的接种量、调整发酵工艺和发酵控制参数,使成品啤酒中的乙酸异戊酯含量平均由1.2增加到3.2mg/L,乙酸乙酯含量平均由15.4增加到了35.3mg/L,4-乙烯愈创木酚平均由1.7mg/L增加到2.0mg/L。using the yeast strain(W68) from the Technical University of Munich to produce German wheat beer in a cylindroconical fermentation tank with a volume of 100 KL, by the content of the glucose and maltose in the wort and the concentration of iso-amyl acetate and 4-vinyl guaiacol in the finished beer as testing index,combining the brewing technology both on the theoretical and practical sides to analyze the impact factors on the aroma of banana-like esters during the production process. Through the descriptive evaluation, the results showed that the optimization of raw material ratio, the improvement of the mashing process, the shortening of boiling time,the improvement of W68 yeast propagation process, the increase of yeast pitching amount, and the optimization of fermentation process and fermentation control parameters, the content of iso-amyl acetate increased from 1.2 mg/L to 3.2mg/L, the content of ethyl acetate and 4-vinyl guaiacol increased from 15.4mg/L to 35.3mg/L and from 1.7mg/L to 2.0mg/L respectively. The experiment was successful, as the aroma of the ester was obvious, and the desired goal was achieved.

关 键 词：锥罐法 德式小麦 啤酒工艺 

分 类 号：TS262.5[轻工技术与工程—发酵工程]