不同发酵工艺对小麦啤酒酸感的影响  

Effects of Fermentation Conditions on Sour Taste of Wheat Beer

作　　者：范洪臣[1] 丁钶凡 高磊 茜琳 郑惠丹 FAN Hongchen;DING Kefan;GAO Lei;XI Lin;ZHENG Huidan(College of Food Engineering,Harbin University of Commerce,Harbin 150028,Heilongjiang,China)

机构地区：[1]哈尔滨商业大学食品工程学院,黑龙江哈尔滨150028

出　　处：《食品研究与开发》2024年第23期64-69,共6页Food Research and Development

摘　　要：小麦啤酒在酿造过程中易出现酸感冒头现象,导致啤酒口感不佳。啤酒的酸感主要受pH值、有机酸种类和有机酸含量的影响,为探究发酵工艺对啤酒酸感的影响,通过测定不同发酵条件下啤酒的总酸含量、pH值和有机酸含量并进行感官评价。结果显示,发酵温度、麦汁浓度和酵母接种量会显著提高啤酒中的总酸含量,相比之下发酵罐压对总酸含量的影响较弱。Wheat beer was prone to the emergence of sour taste during the brewing process,which resulted in poor beer taste.The sour taste of wheat beer was mainly affected by pH and the types and content of organic acids.The effects of fermentation conditions on the sour taste of beer were studied based on the total acids,pH and organic acid concent of the beer samples produced under different fermentation conditions.The results showed that yeast inoculum amount,fermentation temperature and wort concentration significantly increased the total acid content in beer,while the effect of fermenter pressure on total acid content was relatively weak.

关 键 词：小麦啤酒 有机酸 啤酒酵母 发酵工艺 温度 

分 类 号：TS262.5[轻工技术与工程—发酵工程]