| 提高麦汁还原力与啤酒风味稳定性 |
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| 引用本文： | 林智平,顾国贤,冯景章.提高麦汁还原力与啤酒风味稳定性[J].酿酒,2003,30(3):57-59. |
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| 作者姓名： | 林智平 顾国贤 冯景章 |
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| 作者单位： | 江南大学生物工程学院,江苏,无锡,214036 |
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| 摘 要： | 根据抗氧化假说理论，研究通过在糖化时添加过氯化氢酶与亚硫酸盐减少过氧化氢的积累，抑制活性氧的产生与自由基反应，增加麦汁的还原力(Chapon法)，从而提高麦汁的内源抗免化活性，延长啤酒的风味保鲜期(RSV)。
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| 关 键 词： | 麦汁还原力 啤酒 风味稳定性 糖化 内源抗氧化活性 过氧化氢酶 亚硫酸盐 |
| 文章编号： | 1002-8110(2003)03-0057-03 |
| 修稿时间： | 2003年1月16日 |
Improving wort reducing activities against beer staling |
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| UN Zhi - ping GU Guo - xian FENG Jin - zhang.Improving wort reducing activities against beer staling[J].Liquor Making,2003,30(3):57-59. |
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| Authors: | UN Zhi - ping GU Guo - xian FENG Jin - zhang |
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| Abstract: | According to the hypothesis for improving and predicting beer flavor stability, this paper deals with the addition of catalase and SO2 during mashing in favor of decreasing the accumulation of H2O2 and improving the wort reducing activities. For mashing, the reducing activities of wort showed high correlation with the flavor stability of beer. As a result, the beer brewed from such wort are much better to resist against staling during storage promising to increase the flavor stability successfully. |
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| Keywords: | flavor stability oxygen radical endogenous anti- oxidant activity reducing activity catalase |
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