蜂蜜香低醇啤酒的工艺优化及特征风味组分分析  

Optimizing Production and Identifying Flavor Components of honey-Scented Low-Alcohol Beer

作　　者：林文 连畅 付晓芬 倪健宇 郭立芸 黄明泉[2] 王娟[2] LIAN Chang;FU Xiaofen;NI Jianyu;GUO Liyun;HUANG Mingquan;WANG Juan(Beijing Key Laboratory of Beer Brewing Technology,Technical Center of Beijing Yanjing Brewery Co.,Ltd,Beijing,101300,China;Beijing Technology and BusinessUniversity,Beijing,100080,China)

机构地区：[1]北京燕京啤酒股份有限公司技术中心、啤酒酿造技术北京市重点实验室,北京101300 [2]北京工商大学,北京100080

出　　处：《中外酒业》2024年第7期12-23,共12页Global Alcinfo

摘　　要：啤酒多元化发展趋势下,非酿酒酵母已广泛用以改良啤酒口感与风味多样性,其中的德尔布有孢圆酵母(Torulaspora delbruecki)具有低产乙醇、高产酯的特性,能增加酒液的花果香味。为提升低醇啤酒的香气特征并优化品质,利用德尔布有孢圆酵母进行低醇啤酒发酵,通过添加淀粉酶增加其可利用糖含量,确定最佳的低醇啤酒配方为14°P麦芽汁添加100μL/L淀粉酶,产品酒精度为2.04~2.33%vol,综合感官评分达到7.04,其中感官品评有突出蜂蜜香气特征;利用气相色谱-嗅闻(gas chromatography-olfactometry,gC-O)联用技术和气相色谱-质谱(gas chromatography-mass spectrometry,gC-MS)对挥发性风味物质进行定性和定量分析,确认酒液中13种呈甜香、花香的香气活性化合物,共有6种的OAV大于1,确证对酒液特征蜂蜜香有贡献,其中β-苯乙醇、β-大马酮、呋喃酮、3-苯丙酸乙酯、γ-王内酯为蜂蜜香低醇啤酒的主要呈香物质。The increasing diversity in the beer industryhas led to the widespread Use of non-Saccharomyces yeasts to enhance flavor profiles.Torulaspora delbruecki,a particular non-Saccharomyces yeast,is known for its ability to createmore floral and fruity notes due to its production of lower ethanol andhigher esters.The aim of this study was to produce a low-alcohol beer with a distincthoney aroma by fermenting Torulaspora delbrueckii and adding amylase to increase available sugars.Optimization identified a recipe with 14°P wort and 100μL/L amylase as ideal,resulting in a beer with 2.04-2.33%alcohol by volume and an overall sensory score of 7.04,with"honey"being themost prominent descriptor.Qualitative and quantitative analysis of volatile flavor compounds Usinggas chromatography-olfactometry(GC-O)andgas chromatography-mass spectrometry(GC-MS)revealed that six of the 13 sweet and floral aroma compounds identifedhad an odor Activity Value(OAV)greater than 1,confirming their contribution to thehoney aroma.Notably,β-Phenylethanol,β-damascenone,furazone,ethyl 3-phenylpropionate,and γ-nonanolactone were themajor aroma-giving substances in thishoney-scented low-alcohol beer.

关 键 词：德尔布有孢圆酵母 限制发酵 蜂蜜香 低醇啤酒 

分 类 号：TS2[轻工技术与工程—食品科学与工程]