啤酒发酵过程中酵母代数对风味物质的影响

【摘要】 采用静态顶空气相色谱分析法对不同代数的酵母发酵产风味物质做了跟踪研究,结果表明,0、1、2代酵母对于发酵风味物质的影响比较明显,且具有一定的的规律性,除乙醛外,甲酸乙酯、乙酸乙酯、正丙醇、异丁醇、乙酸异戊酯及异戊醇发酵后期的生成量均是1代>0代>2代。更多还原

【Abstract】 The flavor compounds produced by yeasts of different generation were determined by headspace gas chromatography. The results showed that the eff ect of the yeasts generation on flavor compounds was obvious: the contents of E thyl Formate, Ethyl Acetate, Propyl Alcohol, Isopentyl, Isopentyl Acetate an d 3-Methyl-1-Butanol higher in beer fermented by the yeasts of generation 1 than generation 0 than generation 2.更多还原