精酿啤酒风味及功能性研究进展  

Research Progress in Flavor and Function of Craft Beer

作　　者：魏华阳 武亚帅 侯雅馨 陈昊 赵东瑞[1] WEI Huayang;WU Yashuai;HOU Yaxin;CHEN Hao;ZHAO Dongrui(Key Laboratory of Brewing Molecular Engineering of China Light Industry,Beijing Laboratory of Food Quality and Safety,Beijing Technology and Business University,Beijing 100048,China)

机构地区：[1]北京工商大学中国轻工业酿酒分子工程重点实验室,食品质量与安全北京实验室,北京100048

出　　处：《食品研究与开发》2023年第16期193-199,共7页Food Research and Development

基　　金：国家自然科学基金项目(32001826);国家重点研发计划项目(2022YFD2101205)。

摘　　要：该文对精酿啤酒发展现状、感官评估对精酿啤酒的重要性以及精酿啤酒的原辅料进行概述,并对啤酒挥发性风味成分的分析方法进行系统梳理,综述辅料的添加对精酿啤酒感官特征的影响,分析影响精酿啤酒香气的微量成分。旨在为精酿啤酒风味、功能的改良与创新提供参考,为新产品开发提供思路。The current development status of craft beer,the importance of sensory evaluation in the quality control of craft beer,and the raw materials and adjuncts used in the production of craft beer were overviewed.The methods for determining the volatile flavor components,the impact of adjuncts on the sensory characteristics,and the trace components that affect the aroma of craft beer were summarized.The aim is to provide references for improving and innovating the flavor and function of craft beer and shed new lights on product development.

关 键 词：精酿啤酒 辅料 微量成分 感官分析 香气分析 

分 类 号：TS262.5[轻工技术与工程—发酵工程]