【摘要】 研究了麦芽PYF(酵母超前絮凝)多糖对啤酒发酵液质量的影响。测定了各实验组发酵液的发酵度、酒精含量、风味物质及有机酸含量,发现PYF多糖发酵可使最终发酵液中悬浮的酵母数量降低,发酵液的发酵度和酒精含量降低,双乙酰和乙醛含量升高,高级醇、酯类、二甲基硫和有机酸含量降低。更多还原

【Abstract】 The effects of PYF polysaccharide in malt on beer fermentation were studied.The fermentation degree,alcohol content,the content of flavor compounds and organic acid in beer fermentation liquid were determined.Results showed that the quantity of suspended yeast cells decreased significantly,the fermentation degree and alcohol content decreased,the content of diacetyl and acetaldehyde increased,the content of higher alcohols,esters,DMS and organic acids decreased.更多还原