影响酒花α-酸异构化的因素  

Influencing Factors of Isomerization of α-acids of Hops

作　　者：王志坚[1] 

机构地区：[1]河北钟楼集团邯郸啤酒有限公司,河北邯郸056001

出　　处：《酿酒科技》2003年第4期75-76,共2页Liquor-Making Science & Technology

摘　　要：α-酸是啤酒酒花的主要成分,也是啤酒苦味的主要物质,啤酒中的α-酸异构物可提高啤酒的泡沫稳定性,提高啤酒质量。影响α-酸异构化的因素有:煮沸时间、煮沸方法、煮沸温度、煮沸压力、酒花添加量及酒花品种、煮沸时含氧量、煮沸pH值、麦汁浊度和添加的辅料物质。(孙悟)cids is the main component of beer hops and a ls o the main element for beer bitterness.The isomeric compound of α-cids could improve the stability of beer foam and the quality of beer.The influencing fac tors of isomerization of α-cids cover the following aspects:boiling time ,bo iling methods,boiling temperature,boiling pressure,addition level of hops and hops varieties,oxy-gen content in boiling,pH values in boiling,wort turbid ity,and the additive auxiliary materials.(Tran.by YUE Yang)

关 键 词：酒花 Α-酸 α-酸异构物 影响因素 啤酒苦味物质 泡沫稳定性 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]