作　　者： ; ; ; ;

机构地区： 天津科技大学生物工程学院

出　　处： 《酿酒》 2007年第2期84-86,共3页

摘　　要： 低浓啤酒以其口味干净爽口、酒花香味明显、酒精少、热量低、营养丰富等特点越来越受到消费者的欢迎。该研究用7°P定型麦汁,采用下面发酵法酿造4种成品啤酒(发酵度分别为57.6%、63.4%、67.9%、72.5%)。在相同条件下,进行发酵试验并跟踪主发酵过程总酸、pH、α-氨基酸、酒精度、还原糖与真正浓度的变化。发酵延滞期均为1d,总酸先降后升,pH、α-氨基酸、还原糖与真正浓度逐渐降低,酒精度逐渐升高。成品酒中α-氨基酸残留量随发酵度升高而增加,为麦汁的12.3%～19.4%;pH下降1.79～1.89;总酸、还原糖含量随发酵度升高而增加,分别为0.62～0.77mL/100mL、0.1mol/LNaOH与3.2～4.80g/L。浊度随发酵度的增加而降低,色度变化不大。感官品尝显示发酵度为57.6%时,7°P啤酒风味最佳。 Low specific gravity beer becomes more and more prevalent because it＇s tasting clean, tasty and refreshing, fragrant hops smell, low alcohol and caloric, and rich nutrition. Four beers （the realattenuations was 57.6%, 63.4%, 67.9%, 72.5%,respectively） were brewed by bottom fermentation using 7°P wort. The brewing were carried on under same conditions while some indexes including total acid, pH value, α-AN, alco holic, reducing sugar and real extract content were determined at one day interval during the main fermentat;.on. After one day＇s lag phase, the to tal acid decreased firstly and then increased after two days fermentation. The pH value, α-AN, reducing sugar and real extracts content de creased gradually while alcoholic continuously increased. The residue α-AN of finished beer enhanced with the increasing of real attenuation, which was equal to 12.3%-19.4% that ofwort; The pH value was decreased by 1.79 -1.89; Total acid and residue reducing sugar enhanced with the increasing of real attenuation and their contents were 0.62-0.77 mL/100mL 0.1 mol/L NaOH and 3.2-4.80g/L, respectively. Turbidity of beer decreased with the increasing of real attenuation and the chroma didn＇t change significantly. Sensory evaluations show that 7°P beer with 57.6% real attenuation had best sensory quality.

关 键 词： 低浓啤酒 发酵度 风味

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]