食品工业科技2009，Vol.30Issue(11)：153-156,4.
小麦啤酒有机酸组成的优化研究
Study on optimization of fermentation technologies for the composition of organic acids in wheat beer
王威 1郑飞云 2刘春凤 1李永仙 2李崎 1顾国贤2
作者信息
- 1. 江南大学教育部工业生物技术重点实验室,江苏,无锡,214122
- 2. 江南大学生物工程学院酿酒科学与工程研究室,江苏,无锡,214122
- 折叠
摘要
Abstract
The effect of yeast types and wheat malt varieties on the composition of organic acids in wheat beer was observed.According to the composition of organic acids of German high-grade wheat beer, the relative optimal range of organic acids was determined, and through the L_9 (3~3) orthogonal experiment, respectively. Finally, the best fermentation parameters were obtained as follows: wort pH 5.5; inoculation of 1.0 × 10~7/mL; the main fermentation temperature 10℃.The results showed that the acetic acid and succinic acid content could be effectively reduced,and citric acid content could increase at the same time with yeast strains owing reasonable organic composition,excellent wheat malts and the better fermentation parameters.Therefore, the composition of organic acids,acid sense and flavor of final wheat beer would be improved.关键词
酵母/小麦芽/有机酸/正交实验Key words
yeast/ wheat malt/ organic acids/ orthogonal experiment分类
轻工纺织引用本文复制引用
王威,郑飞云,刘春凤,李永仙,李崎,顾国贤..小麦啤酒有机酸组成的优化研究[J].食品工业科技,2009,30(11):153-156,4.
