精酿果啤的酿造工艺及风味影响因素的研究进展  

Research progress on brewing technology and flavor influencing factors of craft fruit-beer

作　　者：李林波 杭金龙 张士双 杨天佑 王宝石 张明霞 LI Linbo;HANG Jinlong;ZHANG Shishuang;YANG Tianyou;WANG Baoshi;ZHANG Mingxia(School of Life Science and Technology,Henan Institute of Science and Technology,Henan Collaborative Innovation Center in Modern Biological Breeding,Xinxiang 453003,China)

机构地区：[1]河南科技学院生命科技学院,现代生物育种河南省协同创新中心,河南新乡453003

出　　处：《食品与发酵工业》2022年第24期337-345,共9页Food and Fermentation Industries

基　　金：河南省重点研发与推广专项(科技攻关)(222102110195);河南省高校科技创新团队支持计划(22IRTSHN025)。

摘　　要：在人们生活水平提高和消费升级的背景下,近年来精酿啤酒种类不断增多,啤酒产品结构升级是大势所趋。果味啤酒由于含有丰富的营养物质,且又具有独特的风味特征,是未来精酿啤酒的发展趋势,而不同精酿果啤风味风格的形成,取决于麦汁的组成,酵母菌株,水果种类及其与酿造工艺的协调性等对啤酒中香气化合物的影响。该文综述了精酿果啤的种类及活性成分,对精酿果啤的酿造工艺进行了探讨,重点对不同水果种类、酿酒酵母和部分非酿酒酵母对精酿果啤的挥发性香气成分的贡献进行综述,以期为精酿果啤的酵母筛选和提高精酿果啤的风味品质等提供参考。With the improvement of people′s living standard and the upgrading of consumption,the varieties of craft beer keep increasing in recent years,and the upgrading of beer product structure is an inevitable trend.Fruit beer is the development trend of craft beer in the future because it contains rich nutrients of fruit and has unique flavor and taste.The formation of different flavor styles of craft fruit-beer depends on the effects of wort composition,yeast strains,fruit types and their coordination with brewing technology on aroma compounds in beer.In this paper,the types and active components of craft fruit-beer were reviewed,and the brewing technology of craft fruit-beer is discussed.The contribution of different fruit types,Saccharomyces cerevisiae and some non-Saccharomyces yeasts to the volatile aroma components of craft fruit-beer are reviewed,in order to provide reference for yeast screening and improving the flavor quality of craft fruit-beer.

关 键 词：精酿果啤 酿造工艺 挥发性香气物质 非酿酒酵母 风味特征 

分 类 号：TS262.5[轻工技术与工程—发酵工程]