不同α-氨基氮含量的麦汁对啤酒酵母代谢副产物的影响  

Effect of Different α- aminontrogen Content in Wort on By-products in the Metabolism of Brewers' Yeast

作　　者：余晓红[1] 汪志君[2] 方维明[2] 陶飞[2] 

机构地区：[1]江苏扬州大学生物科学与技术学院,扬州225009 [2]江苏扬州大学食品科学与工程学院,扬州225009

出　　处：《中国酿造》2003年第4期9-11,共3页China Brewing

摘　　要：该文设计了6个不同α-氨基氮含量的麦汁,在保证其它参数相同的基础上进行了常规发酵试验,整个发酵过程中跟踪检测酵母生长情况、pH、外观糖度、α-氨基氮、双乙酰、高级醇的变化、后酵结束各理化指标。结果证明将麦汁中α-氨基氮含量控制在167mg/L时对控制酵母代谢副产物含量和啤酒风味是最适合的。We designed and used six kinds of wort with differentα- aminontrogen contents. Normal fermentation tests were carried out with keeping other parameters constant, and the entire fermentation process was monitored by the detection of the growth of yeast, pH, apparent degree of attenuation, αaminontrogen, diacetyl and the changes of higher alcohol, and different physiochemical index at the end of fermentation. The result showed that the 167 mg/Lα- amino-ntrogen in wort was the best condition for the control of by-products in the metabolism of yeast and was suitable for a beer with attractive flavor.

关 键 词：高级醇 双乙酰 α—氨基氮 反馈抑制 

分 类 号：TS262.5[轻工技术与工程—发酵工程]