作　　者： ; ; ; ;

机构地区： 天津科技大学生物工程学院

出　　处： 《食品与发酵工业》 2007年第4期94-97,共4页

摘　　要： 16种啤酒的发酵度为72.29%～73.53%、原浓7.98～10.39°P、乙醇体积分数3.70%～4.94%,SAS9.0统计结果表明,色度与发酵度、原浓、乙醇体积分数呈极显著负相关(P<0.01),相关性依次增强,与啤酒pH值(4.01～4.31)呈极显著正相关(P<0.0001)。啤酒色度与总氮(422.1～500.5mg/L)、低分子氮(183.2～278.4mg/L)呈极显著正相关(P<0.01);与中分子氮(68.4～99.6mg/L)、α-AN(37.9～65.8mg/L)、溶解氧(0.04～0.12mg/L)呈显著正相关(P<0.05);与酒中Mg含量(73.18～91.38mg/L)呈显著负相关(P<0.05)。啤酒总酸(1.35～1.62mL/100mL)、高分子氮(100.8～166.1mg/L)、Ca(69.75～89.85mg/L)、K(138.6～212.4mg/L)、Na(41.3～51.8mg/L)、Zn(0.05～0.325mg/L)与啤酒色度无相关性(P>0.1)。 Relationships between 16 commercial beers chroma and their compositions, such as real attenuation （72.29%-73.53%）, original gravity （7.98-10.39°P）, alcohol content （3.70%4. 94%, v/v） were analysed by SAS9.0. The results indicated that there were extremely significant negative correlations （P〈 0.01） between beer chroma and real attenuation, original gravity, and alcohol content, and the correlation increased in a sequence manner. And the chroma is ificant positively related （P〈0. 000 1） with pH value （4. 01-4. 31） of beers. The total nitrogen （422.1-500.5mg/L）, low molecular nitrogen （183.2-278.4 mg/L） were strongly positively related （P〈0.01） with the chroma. The middle molecular nitrogen （68.4- 99.6 mg/L）, a-AN （37.9-65.8 mg/L）, dissolved oxygen （0.04-0.12 mg/L） had significant positive relation （P〈0.05） with the chroma. And there were significant negative correlations （P〈0.05） between beer chroma and magnesium ion （73.18-91.38 mg/L）. The research results also indicated that beers chroma had no relation with total acid （1.35-1.62 mL/100 mL）, high molecular nitrogen （100.8-166. 1mg/L）, calcium ion （69.75-89.85 mg/L）, kalium ion （138. 6-212.4 mg/L）, natrium ion （41.3-51.8 mg/L） and zinc ion （0.05-0. 325 mg/L）.

关 键 词： 啤酒 色度 乙醇 总氮 溶解氧

领　　域： [轻工技术与工程] [轻工技术与工程]