泡沫与啤酒风味

通过感官评价和理化分析,研究了影响啤酒发泡和啤酒风味的各种原因。倒酒方式不仅会影响发泡,在确定口味特征(如刚倒出啤酒的口感和适口性)方面也起重要作用。理化分析证明,CO_2溢出程度不同会影响啤酒风味,啤酒挥发性组分损失以及苦味物质与残留CO_2混合也会影响啤酒风味。     

浅谈啤酒中的风味物质

本文主要阐述了啤酒中各类呈味物质对酒体风味的影响。     

论啤酒风味类型

啤酒是深受世界人民喜爱的饮料酒，但由于各种原因，啤酒的风味特点有多种类型和差异。世界上的啤酒风味类型大致可分为德国式啤酒(Lager Beer)，多以芳香“浓醇”为典型风味特性，形成了芳香、浓醇、细腻的风格特色，并有爽口、较苦的特性；英国式啤酒(Ale Beer)，风味强力、有劲；美国式啤酒(Light Beer)，以淡、轻、爽为特点，以LightMiller为代表；柔和型啤酒，口感物质协调，风味物质不突出，口味柔和如水，苦味小，酸感低，酿造香味淡，称为柔和型啤酒。浓醇型啤酒一般采用高温发酵或高温还原，酿造周期短，醇酯比达到6～8：1；柔和型啤酒一般均采用低温发酵、两罐法发酵，啤酒中水分子和风味物质(乙醇和高级醇等)以氢键缔合较好，因此风味不突出。(小雨)     

啤酒风味物质研究（一）——双乙酰的降解还原

连二酮（ＶＤＫ）是双乙酰（丁二酮）和２，３－戊二酮的总称，两者同属羰基化合物，化学性质相似，对啤酒风味的影响相似，又由于在啤酒酿造过程中，２，３－戊二酮的含量比双乙酰要低得多，而其口味阈值又比双乙酰高出１０倍，所以实际上起主要作用的是双乙酰，下面以实验为依据，对双乙酰的降解还原进行探讨。     

主成分分析法及其在啤酒风味评价分析中的应用

用较少的综合指标概括存在于大量观测数据中的各类信息,综合指标之间彼此不相关,各指标代表的信息不重叠的分析方法称为主成分分析。应用主成分分析法可实现对不同品牌啤酒风味差异性的评价、同一品牌啤酒风味一致性的评价、同一品牌不同生产厂之间一致性的评价和同一生产厂啤酒一致性的评价。该方法可消除各变量之间的共线性,减少变量的个数,结果直观;可以对啤酒样品风味的差异性、一致性与均一性进行分析比较。     

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。     

气相色谱分析啤酒中风味成分的另一种方法

1　引言气相色谱法由于擅长分析复杂混合物的组成 ,尤其是微量成分 ,故近年来应用越来越广 ,已成为一种不可替代的分析手段 ,其在白酒厂的全面普及就是典型一例。但啤酒是一种胶体溶液 ,不象白酒那样容易完全汽化 ,除了含有与白酒组成类似的成分外 ,还含有大量不挥发成分 ,象糖类、酒花树脂和蛋白质及其分解产物等等 ,故一般情况下不宜直接进样做色谱分析。这也是气相色谱技术尚未在啤酒厂普及的主要原因之一。然而啤酒作为一种发酵酒 ,含有丰富的挥发性风味物质 ,非常需要色谱技术来分析它们的构成 ,以使感官品评更具科学性。因此 ,啤酒样…     

麦汁中的α-氨基氮与啤酒风味

麦汁中α -氨基氮含量与啤酒的风味物质———高级醇、双乙酰含量的高低有一定的关系。选择合适的α -氨基氮水平对啤酒风味物质控制有重要意义     

啤酒中有机酸及其对啤酒风味的影响

啤酒中有机酸即羧酸类物质，主要来源于酿造原料、麦芽生产、糖化麦汁制备及啤酒酿造过程中。啤酒中的有机酸是构成酵母细胞组织的重要物质，有利于酶作用，是组成啤酒风味物质成分之一。但是，若啤酒中的脂肪酸含量过多则会对啤酒风味稳定性不利，有机酸在啤酒中的含量、比例都将使啤酒风味产生重大影响。应控制好啤酒中的有机酸含量使之达到“酸而不露”。方法：①控制原料质量；②调节糖化用水；③调pH值，宜用乳酸、磷酸两种混合酸；④麦汁过滤一定要清亮；⑤严格控制好每道工序的工艺卫生；⑥选用优良的酵母菌种，并加强酵母管理。（丹妮）     

Aluminium content of beers

 The aluminium (Al) concentration in different brands of beers packaged in Al cans and glass bottles was measured at the end of the shelf-life of the beer, by the Zeeman graphite furnace atomic absorption spectrophotometry (ZGFAAS) method. The results show that in all cases a brand of beer packaged in an Al can has a higher Al content than the same brand bottled in glass. The measurements of the Al concentration in some Al-canned beers throughout 12 months of storage show that a relatively small increase of the Al concentration in beers occurs throughout storage. All these results indicate that some Al is taken up by the beer in Al cans, presumably through the slight and slow dissolution of Al from the can wall, due to some defects in the protective lacquer layer. The evaluated daily intake of Al (0.256 mg) possible through the consumption of beer was practically negligible in relation to both the total daily dietary Al intake and the tolerable daily Al intake. Thus, beers are an insignificant source of dietary Al intake and it appears that the Al intake from beers (due to the low content of Al in beers and its low bioavailability) should not be a cause for concern with regard to Al toxicity for the human body. Received: 22 April 1996     

Aluminium content of beers

 The aluminium (Al) concentration in different brands of beers packaged in Al cans and glass bottles was measured at the end of the shelf-life of the beer, by the Zeeman graphite furnace atomic absorption spectrophotometry (ZGFAAS) method. The results show that in all cases a brand of beer packaged in an Al can has a higher Al content than the same brand bottled in glass. The measurements of the Al concentration in some Al-canned beers throughout 12 months of storage show that a relatively small increase of the Al concentration in beers occurs throughout storage. All these results indicate that some Al is taken up by the beer in Al cans, presumably through the slight and slow dissolution of Al from the can wall, due to some defects in the protective lacquer layer. The evaluated daily intake of Al (0.256 mg) possible through the consumption of beer was practically negligible in relation to both the total daily dietary Al intake and the tolerable daily Al intake. Thus, beers are an insignificant source of dietary Al intake and it appears that the Al intake from beers (due to the low content of Al in beers and its low bioavailability) should not be a cause for concern with regard to Al toxicity for the human body. Received: 22 April 1996     

Improvement of an emotional lexicon for the evaluation of beers

Emotional response has been the subject of many studies during the last years. Many studies have shown the importance of using consumers to generate emotional lexicons. Chaya et al. (2015) developed a consumer defined (CD) lexicon to assess emotional response elicited by beer products. Shortly after, van Zyl and Meiselman (2015) presented a procedure to ensure that emotional lists were fully composed by emotions. The present research was developed to improve and test the lexicon developed by Chaya et al. (2015) following the approach proposed by van Zyl and Meiselman (2015). The proposed procedure allowed an easy filtering of terms for the study of emotional response. As a consequence, the test was shorter, clearer, and easier to understand and to complete by consumers. The improved emotional lexicon of beer favoured 1) the efficiency of the research in terms of discrimination among samples, 2) the simplicity of use by the consumers.     

浅论啤酒新型包装

文章针对目前啤酒包装单一化现状,系统论述了塑料包装、铬镍合金桶装及大容器槽车运输等几种具有广阔发展前景的新型包装形式。预示了在不远的将来,啤酒包装技术必将使啤酒工业产生质的飞跃。     

Impact of colour adjustment on flavour stability of pale lager beers with a range of distinct colouring agents

The impact of colour adjustment on the flavour stability of five pale lager beers with a range of colouring agents such as specialty malts, colouring beer and artificial caramel colourant was investigated. The research focused on determination of the endogenous anti-oxidative potential (EAP) of the beer samples using a novel Electron Spin Resonance (ESR) method. The results were correlated with the concentration levels of a portfolio of compounds formed during beer ageing, which were detected and quantified by GC–MS. The beer samples were also assessed by the ICBD sensory panel. Additionally, the quantification of organic radicals of the specialty malts and the roasted barley were conducted by ESR (whole intact kernel and milling fraction measurement). Based on the results of this holistic approach, a colouring agent was identified that enhanced the flavour stability of pale lagers based on the final beer’s physical-, chemical-, and sensory-properties.     

四种大米味感品质研究

以茉莉香、稻花香二号、盐丰和辽星四种大米为研究对象,采用氨基酸、可溶性糖、味感评价法以及电子舌检测法对四种大米的味感品质进行综合分析。结果表明:氨基酸中,甜味的脯氨酸是茉莉香的特征呈味氨基酸,苦味的苯丙氨酸仅在稻花香二号和盐丰中有味道贡献。其他氨基酸对大米味感影响大小排列为谷氨酸精氨酸缬氨酸丙氨酸组氨酸天冬氨酸赖氨酸亮氨酸异亮氨酸甘氨酸丝氨酸蛋氨酸。可溶性糖中,蔗糖对稻花香二号甜味贡献较大。通过相关性分析发现,脯氨酸和甜味氨基酸与味感得分呈强正相关,精氨酸、蛋氨酸、葡萄糖和果糖与味感得分呈强负相关,其他氨基酸和可溶性糖对味感得分影响较小。此外,运用电子舌技术可以有效区别茉莉香、稻花香二号、盐丰和辽星这四种大米,说明这些大米的总体味感之间具有可区分的差异性。     

乳酸菌发酵产生丁二酮的初步研究

将Hansen公司D 1乳酸菌及英国NCIMB的乳酸乳球菌NCIMB8763分别在牛奶培养基和MRS培养基中进行发酵柠檬酸盐产生丁二酮的特性研究。结果表明 ,Hansen公司D 1乳酸菌株能够发酵柠檬酸盐产生丁二酮 ,最高产量为 98mg/L ,而乳酸乳球菌NCIMB8763则产生很少量的丁二酮     

三种啤酒酵母菌种发酵性能的比较

采用三种不同酵母菌种,对其进行了发酵性能比较。测定了热死灭温度、凝聚性、死亡率、双乙酰还原能力、发酵速度、高级醇与酯及发酵终了理化性质等方面的综合指标。结果显示菌种JB的综合性能最佳,具有应用于啤酒生产的潜能。     

酸奶保存期内风味物质与风味变化研究

研究成品酸奶在4℃冷藏条件下主要风味物质的变化,包括羰基化合物乙醛、双乙酰以及挥发酸和酸性物质,同时考察酸奶的感官品评分数。结果显示,酸奶的主要风味化合物含量均呈增加趋势,且增长速度先快后慢。当乙醛与双乙酰含量的比例在0.56～0.80之间时,酸奶的风味比较协调。风味物质和风味评分分数的相关分析证明,酸奶中的各风味化合物相关性显著,且对酸奶的风味强度和风味协调性均有不同程度的影响。     

四种天然植物源物质抑菌作用研究

研究了4种常见的天然植物源材料(大蒜、大葱、生姜、洋葱)榨汁液对金黄色葡萄球菌和大肠杆菌的抑菌作用。采用牛津杯法测定4种榨汁液在不同浓度、不同p H、热处理、复配处理等因素下的抑菌能力,并与化学防腐剂进行对比。结果表明,4种植物榨汁液对这2种细菌均有不同程度的抑制作用,且表现出对金黄色葡萄球菌的抑制作用强,对大肠杆菌的抑菌作用相对较弱。4种榨汁液中大蒜汁抑菌能力最强,最小抑菌浓度为6.25%,大葱汁对金黄色葡萄球菌最小抑菌浓度为12.5%,对大肠杆菌最小抑菌浓度为25%,生姜汁与洋葱汁的最小抑菌浓度为50%,不同p H、热处理等因素处理对抑菌效果有一定影响,榨汁液复配后提高了对指示菌的抑菌作用。与化学防腐剂相比,植物源榨汁液的抑菌效果强于或等同于化学防腐剂抑菌效果。