作　　者： ; ; ;

机构地区： 山东农业大学食品科学与工程学院

出　　处： 《食品与发酵工业》 2010年第2期59-62,共4页

摘　　要： 对啤酒发酵过程中酵母代谢形成SO2的机理进行了探讨,并对发酵过程中SO2的变化进行了跟踪检测。研究结果表明,发酵过程中生成的SO2主要来源于酵母合成蛋氨酸时吸收还原麦汁中的硫酸根。酵母代谢形成SO2受到各种氨基酸的调节,尤其是蛋氨酸。发酵过程中SO2的含量呈先增加后缓慢降低最后维持稳定的趋势。 This report studied the production of SO2 by brewer＇s yeast during beer fermentation, and follow - up detection of the change of SO2. The results showed that SO2 generated in the fermentation process mainly came from the sulfate in the wort absorbed and reduced by yeast when it synthesized methionine. The formation of sulfur dioxide by yeast metabolic can be regulated by various kinds of amino acids, especially methionine. During the fermentation the formation of SO2 increased at the beginning, then slowly declined, and finally reached the stable status.

关 键 词： 啤酒 氨基酸代谢 酵母代谢

领　　域： [轻工技术与工程] [轻工技术与工程] [环境科学与工程]