| 发酵环境变化对酵母生长和成品啤酒的影响 |
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| 引用本文： | 崔云前,吴梓萌,苏文超,张海梦.发酵环境变化对酵母生长和成品啤酒的影响[J].中国酿造,2019,38(11):16. |
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| 作者姓名： | 崔云前 吴梓萌 苏文超 张海梦 |
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| 作者单位： | （齐鲁工业大学 生物工程学院 山东省微生物工程重点实验室，山东 济南 250353） |
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| 基金项目： | 工业发酵微生物教育部重点实验室（天津科技大学）开放基金项目（2017IM006） |
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| 摘 要： | 啤酒发酵是一个复杂的生物和物质转化过程，在整个酿造过程中，从原料粉碎到开始发酵直至发酵结束降温冷贮，环境变量因素很多，会影响啤酒酵母生长，从而影响成品啤酒中的挥发性风味物质和啤酒品质。该文重点总结介绍麦汁浓度、接种率、发酵温度、压力变量对发酵过程的影响，旨在为解决啤酒酿造过程可能出现的问题提供一些思路，从而提高啤酒质量。
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| 关 键 词： | 酵母 麦汁浓度 接种率 发酵温度 压力 |
Effect of fermentation environment change on yeast growth and beer product |
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| CUI Yunqian,WU Zimeng,SU Wenchao,ZHANG Haimeng.Effect of fermentation environment change on yeast growth and beer product[J].China Brewing,2019,38(11):16. |
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| Authors: | CUI Yunqian WU Zimeng SU Wenchao ZHANG Haimeng |
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| Affiliation: | (Shandong Province Key Laboratory of Microbiological Engineering, College of Bioengineering, Qilu University of Technology, Jinan 250353, China) |
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| Abstract: | Beer fermentation is a complex biological and material conversion process, during the whole brewing process, there were many environmental variables from raw material pulverizationthe beginning of fermentation, to the end of fermentation, cooling and cold storage, which affected yeast growth, volatile flavor substances and quality of beer product. The effects of wort concentration, inoculation rate, fermentation temperature and pressure variables on the fermentation process were summarized, to provide some ideas for solving the problems that may arise in the beer brewing process, and improve the quality of beer. |
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| Keywords: | yeast wort concentration inoculation rate fermentation temperature pressure |
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