影响啤酒风味物质简述

影响啤酒风味的物质可分为：醇、酯、羰基化合物、酸、含硫化合物、胺（挥发性）和酚基化合物等，而来源于产生于这种物质主要是：麦芽、谷物辅料、酒花、酵母的发酵等，这里主要阐述由于发酵作用而产生的影响啤酒风味的形成机理，当然双乙酸也是影响啤酒风味的重要原因之一。     

影响啤酒风味物质的因素

影响啤酒风味的物质很多，它们大都是有机化合物，可分为醇、酯、酸、羧基化合物、含硫化合物、酚基化合物等。啤酒生产过程的原辅材料、酵母菌种、水及生产工艺过程与这些物质产生的多少有着密切的关系。     

影响啤酒风味物质简述

前言影响啤酒风味的物质可分为：醇、酯、谈基化合物、酸、含硫化合物、胺（挥发性）和酚基化合物等。它们主要是由麦芽、谷物辅料、亵1啤酒主要风味物质的问使反对啤酒的影响和主要措施《表1）酒花、酵母的发酵等所产生（见表1）。这里主要阐述由于发酵作用而产生的影响啤酒风味的形成机理。当然双乙酸也是影响啤酒风味的重要原因之一（另作分析）。l高级醇1．l啤酒发酵时，主要形成乙醇、二氧化碳的同时，还可以产生许多副产物。高级醇是这些副产物中主要的组成元素，对啤酒风味的影响很大。而高级醇的形成主要是受酵母菌种、麦汁组成等条…     

关于控制啤酒风味稳定性的技术思考

啤酒是由麦汁经啤酒酵母发酵后产生的一类风味独特的含酒精饮料,其独特风味主爰由酵母在麦汁中的总体代谢产物所产生并决定的,啤酒中主要风味物质包括醇类、酯类,羰基化合物、有机酸、硫化物胺及酚类等,并对其物质来源、影响因素及控制措施加以研究与探讨。     

美拉德反应对啤酒风味的影响研究进展

美拉德反应产物的产生和降解贯穿啤酒生产整个过程,美拉德反应产生的风味物质是啤酒风味的重要组成部分,这些化合物的存在赋予了啤酒不同的风味特点。该文综述了具有风味特征的美拉德反应产物（包括含氮杂环、含氧杂环及醛类物质）对啤酒气味的影响、这些物质在啤酒加工过程中的动态变化,以及加工条件对这些物质生成的调控研究现状,旨在从美拉德反应入手,挖掘提升啤酒风味品质的新方法与新工艺。     

啤酒中的含硫化合物对啤酒风味的影响

啤酒中很多含硫化合物是强风味物质，虽然浓度较低，但对啤酒风味的影响很大，特别是一些低分子量的含硫化合物对风味的影响更大，而且这些作用常常是有效的，论述了啤酒中重要的含硫化合物的种类，来源，及主要影响因素，并阐述某些含硫化合物的气相色谱分析方法。     

浅论啤酒的醇酯比

啤酒中已经被认知的风味化合物有600多种，挥发性的风味化合物主要包括醇、醛、酸、酯、酮、硫化物等，它们之间的作用往往是协同、加成的，综合影响啤酒质量。其中，高级醇与酯类作为啤酒中重要的风味物质，越来越受到大家的关注。高级醇与酯类总量之比（醇酯比），被认为是与啤酒感官品质密切相关的重要参数。     

啤酒风味物质研究进展

近年来,啤酒产业不断发展,人们对啤酒的风味要求不断提高。啤酒的风味是衡量其品质的关键指标,种类繁多的挥发性和非挥发性成分是啤酒具有特有风味的主要原因。啤酒因原料、酵母、发酵工艺、贮藏等条件的不同,成品风味有很大差异。本文综述了啤酒风味物质的组成,从啤酒的香气成分、苦味成分和不良风味3个方面阐述风味物质的来源。啤酒花中萜烯类化合物、酵母发酵产生的酯和高级醇是啤酒重要的香气来源。麦汁、干加酒花、添加功能性原料、无醇的新型啤酒等新技术的应用也对啤酒的香气有一定协同作用。啤酒花中的α-酸、β-酸及多酚物质赋予啤酒特有的苦味。酒花添加量、添加时间,啤酒过滤和灭菌对啤酒苦味具有一定的影响。啤酒的酿造过程中产生的双乙酰、含硫化合物和贮藏期间产生的老化味会使啤酒产生不良风味。超高压技术对降低啤酒不良风味有一定作用。通过本综述,有望推动改进啤酒生产配方、提升啤酒风味、改进工艺和贮藏条件等方面研究的深入进行。     

酿造过程工艺缺陷对啤酒风味的影响

啤酒风味即酒体、滋味与香气。系指通过品尝对物质气味、触觉、动感、温度感觉的一种总体印象，是评价啤酒风味质量不可缺的一种途径。啤酒风味有多种化合物共同组成，相辅相成的一种体现。正常情况下啤酒中风味物质浓度接近或低于其风味阈值。但由于原料、工艺条件的缺失，导致一些风味物质浓度过高或过低，影响到风味物质的平衡，造成啤酒风味出现缺陷或变味。     

美国利用大豆提取液作啤酒风味稳定剂

美国开发以大豆为原料 ,在乙醇中加热与浸泡后得到的大豆提取液作啤酒风味稳定剂 ,即它可促进啤酒在保存期间的风味稳定。啤酒在后熟过程中会产生异味物质———羰基化合物 ,其前体物质羰基基团是引起啤酒异味物质产生的主要原因。成品啤酒的异味物质产生在麦芽焙烤与麦芽汁煮沸期间及发酵期间 ,大豆提取液中含有超氧化歧化酶 ,可防止羟基的氧化作用。大豆提取液是在啤酒麦汁发酵期间加入美国利用大豆提取液作啤酒风味稳定剂     

啤酒生产中的微生物管理

对啤酒中可能存在的微生物以及对啤酒的危害作用进行了分析,并根据各种微生物的来源对各生产工序进行相应的清洗灭菌工作,以加强微生物的有效控制,确保啤酒质量。     

果味啤酒的研制

啤酒酿造过程中，添加水果原汁混合发酵生产水果汁啤酒，非生物稳定性差，采用碳酸饮料的啤酒酿造相结合的生产工艺，开发研制的果味酒泡沫洁白，挂杯，酸甜可口。     

DIACETYL—A REVIEW: PART I—ANALYTICAL AND BIOCHEMICAL CONSIDERATIONS: PART II—BREWING EXPERIENCE

Diacetyl and 2,3-pentanedione are normal products of yeast metabolism and are formed in every brewery fermentation. The desired level in the final beer depends on the particular flavour aimed for but, in all types of beer, flavour defects are caused by excessive concentrations of diacetyl and many brewers might be happy to have no diacetyl in the beer. Recent improvements in analytical techniques show that many of the problems associated with diacetyl are due to the occurrence of compounds which can give rise to diacetyl in the finished beer. These compounds include the so-called “precursor,” acetolactic acid, but possibly other compounds such as the bisulphite addition compound of diacetyl are also involved. Study of the factors affecting diacetyl formation and removal by yeast shows how the concentration of diacetyl in beer can be controlled, and the processes at present used to regulate the diacetyl concentration in beer are described. The yeast strain used, the condition of the pitching yeast, the wort composition, the detailed management of the fermentation and the treatment of the beer during packaging and storage can all affect the diacetyl content of the beer.     

Primary Fermentation with Immobilized Yeast: Some Effects of Carrier Materials on the Flavour of the Beer

Three carrier materials (porous glass beads, DEAE‐cellulose, diatomaceous earth) for immobilized primary fermentation of beer were tested on a 1.6 litre scale. The influence of the carrier materials on flavour compounds in the green beer was analysed. The nature of the carrier affected the concentrations of some flavour compounds in a yeast strain specific manner. The findings suggest that the most appropriate material for immobilized primary fermentation of beer depends on the yeast strain used and the beer characteristics desired.     

Screening for new brewing yeasts in the non‐Saccharomyces sector with Torulaspora delbrueckii as model

This study describes a screening system for future brewing yeasts focusing on non‐Saccharomyces yeasts. The aim was to find new yeast strains that can ferment beer wort into a respectable beer. Ten Torulaspora delbrueckii strains were put through the screening system, which included sugar utilization tests, hop resistance tests, ethanol resistance tests, polymerase chain reaction fingerprinting, propagation tests, amino acid catabolism and anabolism, phenolic off‐flavour tests and trial fermentations. Trial fermentations were analysed for extract reduction, pH drop, yeast concentration in bulk fluid and fermentation by‐products. All investigated strains were able to partly ferment wort sugars and showed high tolerance to hop compounds and ethanol. One of the investigated yeast strains fermented all the wort sugars and produced a respectable fruity flavour and a beer of average ethanol content with a high volatile flavour compound concentration. Two other strains could possibly be used for pre‐fermentation as a bio‐flavouring agent for beers that have been post‐fermented by Saccharomyces strains as a consequence of their low sugar utilization but good flavour‐forming properties. Copyright © 2015 John Wiley & Sons, Ltd.     

Flavour‐active volatile compounds in beer: production,regulation and control

Many classes of compounds have been shown to play an important role in the development of flavour characteristics of beer. This significantly influences its taste and sensory properties, thus affecting its market performance. Despite the intensive research aimed at unravelling the precise mechanism and regulation of flavour formation in beer, current knowledge remains far from complete. Several reviews are available on the general composition of beer and yeast metabolic pathways involved in the production of volatile compounds in beer. However, a limited amount of work has been reported concerning the influence of some of the beer constituents and other important parameters on beer flavour. This paper reviews the current knowledge of the biochemistry behind flavour formation in beer and discusses the different factors that influence its formation and how it can be controlled during brewery fermentation. Copyright © 2017 The Institute of Brewing & Distilling     

Pilot‐scale brewing using self‐cloning bottom‐fermenting yeast with high SSU1 expression

A pilot‐scale fermentation was performed using SSU1‐overexpressing bottom‐fermenting yeast strains constructed by ‘self‐cloning’. In these strains, the gene SSU1, encoding a plasma membrane protein that excretes sulphite, was highly expressed. The rate of fermentation of the two SSU1‐overexpressing strains tested showed some reduction during the mid‐fermentation phase as compared with the parental strain. These differences, however, did not affect overall fermentation and the final apparent extracts had decreased to a level normally obtained during brewing. The concentration of hydrogen sulphide in the wort remained low during fermentation in the case of the two self‐cloning strains compared with the parent. The concentration of 2‐mercapto‐3‐methyl‐1‐butanol, a sulphur compound that causes an ‘onion‐like’ off‐flavour, was also reduced in the case of the self‐cloning strains, a result confirmed by sensory evaluation of the beer immediately after bottling. Furthermore, with these strains the anti‐oxidation potential of bottled beer, as measured by electron spin resonance, was improved and the concentration of trans‐2‐nonenal in bottled beer after 7 days of accelerated aging at 37°C was decreased. These observations, together with the lower stale flavour score determined by sensory evaluation of bottled beer after a month of aging at 25°C, indicated that the flavour stability of the beer had been successfully improved. Copyright © 2013 The Institute of Brewing & Distilling     

常见啤酒风味病害产生原因及预防

啤酒风味的病害原因有：原料、工艺带来的口味粗涩、后苦味;高级醇形成的腻厚味;酵母自溶产生的酵母味;双乙酰、乙醛等含量同产生的不成熟味;贮存中产生的氧化味,代谢产物的酸味;原料麦皮味;日光臭味;发酵器具的涂料味;铁腥味;啤酒酸味等。针对各原因,采取用优质酒花,正确添加酒花等对症下药的解决办法和防控措施,可提高啤酒产量,生产优质啤酒。     

影响啤酒中高级醇形成的因素

高级醇是构成啤酒风味的重要物质之一,影响其形成的因素包括原料、麦汗组成、酵母菌种及接种量、发酵条件、溶解氧、发酵度和贮存期。     

麦汁煮沸对啤酒老化前驱物质形成的影响

麦汁煮沸是啤酒生产的一个重要环节,煮沸过程影响着啤酒内味老化前驱物质的形成。避免过高的热负荷、隔氧煮沸、有效去除麦汁固形物等方法,可以减少麦汁中的羰基化合物的含量,从而提高啤酒的风味稳定性。