【摘要】 啤酒中的酯类物质的组成与含量对啤酒的风味影响很大。介绍了酯类在啤酒中的作用及形成机理。通过对众多的影响因素逐项进行数据分析,得出了影响总酯的主要因素,并制定了提高啤酒酯香的措施,再运用于大生产实践进行验证。试验表明,使用大米比使用淀粉作辅料更能提高啤酒的总酯水平,通过调整工艺参数,保证酵母旺盛发酵也是提高啤酒总酯水平的有效措施。更多还原

【Abstract】 The composition and the content of esters in beer have a great influence on beer flavor. This paper briefly describes the role of esters in beer and the formation mechanism. The main factors affect the total esters are obtained through sequential analyzing the numerous influence factors, and the measures to improve the ester aroma of beer are formulated and applied in large- scale production practices for verification. Results show that the total ester level in beer with rice as excipient is higher than using starch as excipient. By adjusting the process parameters to ensure robust yeast fermentation is also an effective measure to improve the total ester level.更多还原