【作者】 景晓莉；

【导师】 张永茂； 李红；

【作者基本信息】 甘肃农业大学 ， 农产品加工与贮藏工程， 2006， 硕士

【摘要】 水是啤酒酿造中最重要的原料,水的性质主要由水中所含的离子性质所决定,这些离子的种类和浓度对麦汁的组成、发酵性能和啤酒质量产生不同程度的影响。本文采用气相色谱、高效液相色谱、啤酒分析仪等研究了啤酒酿造水中常量离子(钙、镁、钾、钠、碳酸氢根)和微量离子(铁、铜、锰、锌)对啤酒酿造的影响。结果表明: 1酿造水中的钙离子在100～200mg/L以内时对啤酒酿造有利,钙离子的浓度每增加100mg/L,麦汁的pH值下降0.2个单位,α–氨基氮和氨基酸的量分别升高了5.8mg/L、88mg/L,麦汁的原浓提高了0.08°P;双乙酰的量降低了12%,高级醇升高了10%,酒精度升高了5%,发酵度上升了6%。2酿造水中镁离子的浓度大于40 mg/L才会对啤酒酿造产生显著影响。镁离子的浓度增加10mg/L,麦汁中α–氨基氮和氨基酸的量分别升高了0.8mg/L、18mg/L。镁离子的浓度为50mg/L时,双乙酰的量降低了22%,发酵度提高了3%。3酿造水中的钠离子在100～200mg/L对啤酒酿造有利,钠离子的浓度每增加100mg/L,麦汁的原浓升高0.03°P,双乙酰的量降低了10%。4酿造水中的钾离子高于20mg/L后对啤酒酿造不利,钾离子对麦汁中的淀粉酶和蛋白酶具有抑制作用,降低了麦汁中糖、氨基氮的量;促进了双乙酰的生成,降低了醇、酯的量。5碳酸氢根即水的碱度高于10°dH会对啤酒酿造产生显著的抑制作用。水的碱度每升高10°dH,麦汁的pH值会上升0.5个单位,α–氨基氮和氨基酸的量分别下降了17mg/L和155 mg/L,麦汁的原浓降低了0.08°P。水的碱度升高会促进双乙酰、乙醛、高级醇的生成,降低了发酵度,提高了酵母的死亡率。6酿造水中的铁、锰、铜离子抑制了麦汁的糖化和发酵,从而降低了麦汁中糖、氨基酸的量;促进了双乙酰、乙醛、高级醇的生成。金属离子使酵母早衰,降低了发酵度。铁离子的浓度最好控制在1.5 mg/L以下;锰离子在0.1mg/L以下;铜离子在1mg/L以下。7酿造水中的锌离子高于5mg/L才会对啤酒酿造产生显著影响,锌离子的浓度每增加5mg/L,麦汁中α–氨基氮和氨基酸的量分别升高了3.5 mg/L、56 mg/L。5 mg/L的锌离子使发酵液中双乙酰、乙醛的量都下降了25%。同时锌离子提高了酵母的活力,提高了发酵度。更多还原

【Abstract】 Water is the foremost raw material in beer brewing, the property of water is mostly determined by ions in brewing water, the kinds and concentrations of those ions have different effect on the component of wort, capability of fermentation and quality of beer. The objectives of this study were to analyze the effect of constant ions(calcium,magnesium,potassium,sodium,sodium bicarbonate)and trace ions(iron, manganese,copper, zinc)in brewing water on beer brewing with HPLC、GC and apparatus of analyzing beer .The results showed that:1 Calcium ion in brewing water had beneficial effect on beer brewing, when the consistency scope of it was 100～200mg/L.The consistency of calcium ion added up by 100mg/L, the pH value of wort descended by 0.2 unit, the content ofα- amino nitrogen and amino acids went up respectively by 5.8mg/L and 88mg/L, the concentration of wort increased by 0.08°P; The diacetyl content reduced by 12%, the higher alcohols content increased by 10%, and the degree of ethanol ascended by 5%, the degree of fermentation raised by 6%.2 The consistency of magnesium ion more than 40mg/L had the significant influence on beer brewing. The consistency of magnesium ion enhanced by 10mg/L, the content ofα-amino nitrogen and amino acids went up respectively by 0.8mg/L and 18mg/L. The consistency of magnesium ion was 50mg/L, the diacetyl content reduced by 22%; the degree of fermentation raised by 3%.2 Sodium ion made advantage to beer brewing, when the consistency scope of it was 100～200mg/L. The consistency of sodium ion increased by 100mg/L, the concentration of wort increased by 0.08°P, the diacetyl content reduced by 10%.3 Potassium ion had disadvantage to beer brewing, when the consistency of it was more than 20mg/L in brewing water. Potassium ion inhibited the activation of amylase and enzymatic protein in the wort, reduced the content of sugars and amino acids, promoted the formation of diacetyl, and reduced the content of esters and higher alcohols.4 Sodium bicarbonate–the alkalinity of brewing water choked back significantly beer brewing,when the alkalinity of brewing water was more than 10°dH. The alkalinity of water improved by 10°dH, the pH value of wort moved up by 0.5 unit, the content ofα- amino更多还原