酿酒酵母对无醇啤酒酿造特性及风味的影响  

Effects of Saccharomyces cerevisiae on brewing characteristics and flavor of alcohol-free beer

作　　者：佟恩杰 李小燕 赵凯 李慧 陈文波 杨海莺 卢玉 杜以俊 TONG Enjie;LI Xiaoyan;ZHAO Kai;LI Hui;CHEN Wenbo;YANG Haiying;LU Yu;DU Yijun(COFCO Malt(Dalian)Co.,Ltd.,Dalian 116200,China;Beijing Engineering Laboratory of Geriatric Nutrition&Food,Beijing Key Laboratory of Nutrition,Health&Food Safety,COFCO Nutrition&Health Research Institute,Beijing 102209,China;College of Food Science and Engineering,Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023,China;COFCO Grains Holdings Limited,Beijing 100020,China)

机构地区：[1]中粮麦芽(大连)有限公司,辽宁大连116200 [2]中粮营养健康研究院有限公司老年营养食品研究北京市工程实验室,营养健康与食品安全北京市重点实验室,北京102209 [3]南京财经大学食品科学与工程学院江苏省现代粮食流通与安全协同创新中心,江苏南京210023 [4]中粮粮谷控股有限公司,北京100020

出　　处：《中国酿造》2023年第10期32-38,共7页China Brewing

基　　金：国家重点研发计划(2021YFD2100904)。

摘　　要：以特种麦芽为原料,分别采用3株实验室保藏无醇酿酒酵母(Y272、Y273、Y274)和商业对照无醇酿酒酵母酿造无醇啤酒,比较不同酵母的发酵性能及所酿啤酒的理化指标;采用顶空固相微萃取(HS-SPME)和气相色谱质谱联用(GC-MS)法检测所酿啤酒中挥发性化合物组成和含量的差异;通过气味活度值(OAV)确定风味化合物并对酿造的啤酒进行感官评价。结果表明,3株实验室保藏酵母和商业对照无醇啤酒酵母基本不利用麦芽糖、异麦芽糖和麦芽三糖,表观发酵度低(16.89%~17.61%),产生的酒精度低(0.43%vol~0.52%vol)。综合发酵性能及风味分析,酵母Y273起始发酵速度快,可发酵性糖利用率为18.55%,所酿啤酒酒精度为0.48%vol,表观发酵度为17.21%,pH为4.76;啤酒中风味物质多样,醇酯比例为2.64,感官评价风味协调,比较适合酿造无醇啤酒。Using special malts as raw materials,three non-alcohol-producing Saccharomyces cerevisiae strains(Y272,Y273,Y274)stored in the laboratory and one commercial non-alcohol-producing strain were employed to brewing alcohol-free beer,the fermentation properties of different yeasts and the physicochemical indexes of the beers were compared.The differences in volatile components and contents of the beers brewed with these yeasts were measured by headspace-solid phase microextraction(HS-SPME)and gas chromatography-mass spectrometry(GC-MS).In addition,the flavor compounds were determined by odor activity value(OAV)and the brewed beer was evaluated by sensory evaluation.The results showed that maltose,isomaltose,and maltotriose were hardly consumed by the four strains,leading to low apparent attenuation(16.89%-17.61%)and alcohol content(0.43%vol-0.52%vol).Based on the analysis on fermentation performance and flavor,the initial fermentation speed of yeast Y273 was fast,the utilization rate of fermentable sugar was 18.55%,the alcohol content was 0.48%vol,the apparent fermentation degree was 17.21%and the pH was 4.76.There were various flavor substances in beer,the ratio of alcohol and ester was 2.64,and the sensory evaluation was coordinated,which was suitable for alcohol-free beer brewing.

关 键 词：酿酒酵母 无醇啤酒 糖利用率 酒精发酵浓度 风味 

分 类 号：TS261.1[轻工技术与工程—发酵工程]