小麦啤酒回收酵母发酵性能及风味特征的对比  

The Comparison of Fermentation Capability and Flavor Characteristics Difference among serial re-pitching Ale Strains

作　　者：王玉海 罗娜 宁子琨 卢维 萧文灼 

机构地区：[1]广州南沙珠江啤酒有限公司研发中心

出　　处：《中外酒业》2022年第17期7-10,共4页Global Alcinfo

摘　　要：通过研究小麦啤酒扩培酵母及其回收在发酵性能的差异,指导小麦啤酒酿造过程中回收酵母的使用方法,考察的发酵性能包括发酵速率、麦汁发酵度、酒精度、有机酸含量、风味物质浓度以及酒液风味特征。检测结果表明,不同代数的回收酵母在发酵过程中,存在一定的差异。可以针对该表现进行小麦啤酒酵母的筛选及回收使用。By studying the difference of fermentation capability of serial re-pitching Ale Strains,comparing the difference about fermentation rate、alcoholic strength、content of organic acid、diacetly、flavor substance and flavor of beer.which can guide the use of reused yeast in the process of wheat brewer's brewing.The test results show that there are some differences in the fermentation process of different generations of recycled yeast.According to this performance,wheat beer yeast can be re-pitched.

关 键 词：小麦啤酒 回收酵母 发酵性能 风味特征 

分 类 号：TS2[轻工技术与工程—食品科学与工程]