【摘要】 为研究不同类型的酵母对精酿啤酒的化学和感官特性的影响,选取5株酿酒酵母(4株上面发酵酵母、1株下面发酵酵母)进行酿造发酵实验,采用顶空固相微萃取(HS-SPME)法以及离子色谱(IC)法提取并鉴定分析啤酒中的香气成分和有机酸成分,采用偏最小二乘法-判别分析(PLS-DA)进行挥发性化合物的定量与鉴别,并用电子舌对成品酒进行滋味评价。结果表明,4株上面啤酒酵母(A1-A4)与下面啤酒酵母L5相比,上面啤酒酵母的起发速度更快,发酵度更高,发酵液风味物质含量较高,酯香醇厚。综合发酵性能指标可以看出,菌株A2的发酵速度较快,最早达到发酵峰值,发酵液感官风味协调,是一株发酵性能优良的精酿啤酒酵母;菌株A3具有较高的发酵度为80.87%,乙酸乙酯的产量高达45.64 mg/L,是一株具有高发酵度的啤酒酵母。更多还原

【Abstract】 In order to study the effect of different yeasts on the chemical and sensory characteristics of craft beer, 5 strains of Saccharomyces cerevisiae(4 strains of top-fermentation yeast, 1 strain of bottom-fermentation yeast) were selected for brewing fermentation, and the volatile compounds and organic acids were extracted and identified by headspace solid phase microextraction(HS-SPME) and ion chromatography(IC), the volatile compounds were quantified by partial least squares-discriminant analysis(PLS-DA), and the taste of the finished beer was evaluated with electronic tongue. The results showed that compared with bottom-fermentation yeast L5, top-fermentation yeast(A1-A4) had faster rise speed, higher fermentation degree,higher fermented liquid flavor substance content, and mellow ester aroma. In terms of comprehensive fermentation performance indicators, it could be seen that the fermentation speed of strain A2 was faster, it reached the fermentation peak at the earliest, and the sensory flavor of the fermentation broth was coordinated, which was a superior craft beer yeast with excellent fermentation performance. The strain A3 had a high fermentability of 80.87%, and the yield of ethyl acetate was 45.64 mg/L, which was a beer yeast with high fermentability.更多还原